These Chocolate-Dipped Ginger Cookies bring on a lot of flavor - and once you bake them, your house will smell fantastic!

Our chocolate-dipped ginger cookies offer a burst of flavour that your taste buds deserve.

Molasses is not a necessity in every household. But trust us when we say: you’ll definitely want to pick some up to make our Chocolate-Dipped Ginger Cookies.

Ginger cookies with half of it dipped in white chocolate and garnished with golden sprinkles.

These ginger cookies are flavourful, aromatic, and boast beautiful texture. The cookie itself is soft and chewy, but its chocolate-dipped portion provides a touch more crunchiness. Together, this cookie’s elements bring a perfect balance with taste and texture. Sheer, sheer perfection.

Ingredients Needed to Bake Ginger Cookies

The base ingredients of our ginger cookies include:

Granulated sugar
Butter
Molasses
Egg
Flour
Baking powder + baking soda
Salt

The batter also has the following ground spices:

Cinnamon
Nutmeg
Ginger
Cloves

The simple mix of spices is what gives these ginger cookies their unique flavor.

Easy Recipe for Chocolate-Dipped Ginger Cookies

Follow our recipe down below to bake a batch of these mouthwatering ginger cookies. We’re pretty certain that they’ll become a favourite in your household.

Chocolate-Dipped Ginger Cookies

These flavourful and aromatic ginger cookies are carefully dipped in white chocolate and garnished with golden sprinkles. They're elegant and tasty – perfect for any holiday cookie tray!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings dozen cookies

Ingredients

¼ cup granulated sugar
¼ cup butter softened
¼ cup molasses
1 large egg room temperature
1 cup + 2 tbsp all-purpose flour + extra for rolling
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp ground ginger
½ tsp ground cloves
¼ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup white candy melts
Golden sprinkles

Instructions

n a large bowl, cream together sugar, butter, molasses and egg until light and fluffy.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, ground ginger, ground cloves, baking soda and salt.
Slowly add dry ingredients to wet ingredients. Mix until cookie dough forms.
Wrap the cookie dough in plastic and refrigerate for one hour.
Remove the cookie dough from the fridge and allow to sit for 5 minutes.
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Sprinkle some flour on a clean working surface and also, on a rolling pin.
Roll out cookie dough until it’s about ¼ of an inch thick. Use a circular cookie cutter, about 2 1/2 inches in diameter to cut out 24 cookies. If there is any dough left over, you can wrap it and keep it in the fridge for up to 5 days.
Line up each tree cookie on lined baking sheet and bake for about 8 minutes. Allow to cool completely before decorating. (There should be 12 cookies per lined baking sheet).
Pour candy melts into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until candy is completely melted.
Dip half of each cookie into the melted candy. Place gently back onto the lined baking sheet. Garnish with golden sprinkles and allow to set before serving.