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White Chocolate Dipped Gingerbread Cookies


  • 3 C. flour
  • 1 1/4 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 1/4 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 C. salted butter room temperature
  • 3/4 C. brown sugar packed
  • 1/3 C. dark molasses
  • 1 egg room temperature
  • 1 1/2 tsp. vanilla extract
  • 1/3 C. sugar for rolling dough balls
  • 3/4 C. white chocolate chips melted for dipping plus 1 tsp. coconut oil
  • sprinkles


  1. 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. 2. Combine flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together in a bowl with a whisk.
  3. 3. In a stand mixer or with a hand mixer add butt and brown sugar to another bowl. Beat for 2 minutes. Add molasses, egg and vanilla extract and beat again. Slowly add in dry ingredients. Mix just until combined, don't over mix. (You can chill the dough at this point for an hour or overnight or go ahead and bake cookies.)
  4. 4. Make dough balls roughly the size of a heaping tablespoon and roll in sugar! Then place on cookie sheets and bake for 8-12 minutes. Let cool.
  5. 5. Melt white chocolate chips with coconut oil. (If you use white Melts, don't add any oil, you don't need it!) Dip cooled cookies into melted white chocolate and sprinkle with sprinkles!