White Chocolate Dipped Ginger Cookies

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One of my sisters sent me a link on Pinterest to some very nice looking cookies, which were ginger dipped in white chocolate and decorated with holly and berries.

I thought I would give them a try, though not at all confident about holly and berries.  That called for Candy Melts and piping. I was right to worry, Candy Melts are not something I will be trying again.  Having searched all over for them I rather wish I hadn’t bothered.  But I did manage a little decoration, even though it wasn’t very good.

The recipe came from Cooking Classy and I followed it fairly precisely, though converting to metric measures.

The end result is a very tasty cookie and the white chocolate dipping worked fine as well.  These are well worth trying, especially if you are proficient in piping.

White chocolate dipped ginger cookies


  • 290g plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 170g unsalted butter, softened
  • 100g granulated sugar
  • 110g soft brown sugar
  • 1 medium egg
  • 60ml molasses(or dark treacle)
  • 2 tsp vanilla extract
  • 300g white chocolate chips
  • 3 tsp vegetable shortening(I used Trex)
  • 3 tbsp granulated sugar.


  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. 
  3. Mix in egg. 
  4. Blend in molasses and vanilla. 
  5. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 180C/160C Fan/350 degrees during last 10 minutes of chilling.
  6. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. 
  7. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). 
  8. Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  9. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  10. If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won’t need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.

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