Are you looking for a delicious and festive gingerbread cookie recipe? Look no further! This recipe is easy to follow and yields cookies that are perfectly crisp on the outside and chewy on the inside.
Plus, they're dipped in melted white chocolate and sprinkled with colored sugar, making them the perfect treat for any holiday party. This recipe is sure to get you into the Christmas spirit!
Check out all the other Christmas Cookies to bake for your family this holiday season.
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Christmas cookies are a holiday tradition for many families, and gingerbread cookies are always a popular choice. This recipe offers a delicious twist on the classic gingerbread cookie by dipping it in melted white chocolate and then adding festive colored sugar.
The result is a festive and tasty treat that is sure to become a Christmas fan favorite. For a fun way to decorate, try making your own Homemade Colored Sugar!
This recipe was inspired by Chewy Gingersnap Cookies, although this recipe is more of a crispy cookie.
Looking for more Easy Desserts and Christmas Cookies? Try my Chocolate Christmas Cookies, Reindeer Desserts or my Christmas Refrigerator Cookies
Table of Contents
👩🍳How to make gingersnap cookies
Christmas cookies are a delicious way to show Christmas cheer. This year, try your hand at making gingerbread cookies dipped in melted white chocolate and sprinkles.
The key to a perfect gingerbread cookie is in the spices. A combination of cinnamon, ginger, cloves, and nutmeg gives these cookies their signature flavor. Be sure to use fresh spices for best results.
Gingersnap cookies are a popular during the holiday season, and they can be enjoyed on their own or used as an ingredient in other recipes.
Another tip is to use molasses rather than sugar for a deeper flavor. Once you've mixed up the dough, you can either scoop the cookie dough onto a baking tray or roll it out thin and use festive cookie cutters to create Christmas shapes.
Can gingerbread cookies be frozen?
Gingerbread cookies can be frozen. Once they are baked and cooled completely, they can be placed in an airtight container or bag and stored in the freezer for up to three months.
When you're ready to enjoy them again, simply remove the desired number of cookies from the freezer and allow them to thaw at room temperature.
Be aware that the decorating sugars or icing may soften slightly during thawing. If you prefer, you can freeze them without the melted chocolate.
🛒Helpful Kitchen Tools
Plastic Mixing Bowls with Lids
Reynolds Kitchens Parchment Paper Flat Sheets, 12x16 Inches, 100 CountCookie Scoop, Stainless Steel (3Pack)Christmas Wax Paper Sheets
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Step-by-Step Instructions
- Step 1: Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Step 2: In a mixing bowl, combine together the softened butter, brown sugar, granulated sugar, eggs, and molasses.
- Step 3: In another bowl, whisk together the dry ingredients.
- Step 4: Add the dry ingredients to the butter, sugar mixture and mix until well combined.
- Step 5: Using a cookie scoop, roll dough into one inch balls and roll in extra sugar.
- Step 6: Place the dough balls on a prepared cookie sheet.
- Step 8: Allow the cookies to cool completely and then dip into the melted white chocolate. Sprinkle with red and green sprinkles before the chocolate cools.
Before You Begin!
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Recipe Variations
- I used color sugar to decorate the cookies with, but you can use colorful Christmas sprinkles.
- Try melted dark chocolate to dip the cookies in!
- Check out my other recipe for Gingersnap Cookies which are a plain ginger cookie.
Storage Tips
- Store the baked cookies in an air-tight container in a dark cool place.
- You can also freeze the baked cookies by placing the cooled cookies on a baking tray in the freezer.
Freezing Tips
- If you want to freeze the cookies, do not dip them in the melted chocolate.
- "Flash freeze" the baked cookies first by laying them on a baking sheet in a single layer. Then place the baking sheet in the freeze and allow the cookies to harden for about 30 minutes. Then place the cookies in a plastic storage container with parchment baking sheets or waxed paper in between each layer.
- Frozen cookies should remain fresh in the freezer for up to three months.
- When you defrost the cookies, dip the cookies in the melted chocolate and then in the sprinkles.
Top Recipe Tip
- Add a piece of bread to the storage container to keep the cookies fresh.
- Change the piece of bread daily.
📖 Recipe Card
Gingerbread Cookie Recipe
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup softened butter
- 2 eggs
- ½ cup molasses
- 4 teaspoons baking soda
- 4 teaspoons ginger
- 3 teaspoons cinnamon
- 1 teaspoon clove
- 1 teaspoon salt
- extra sugar for rolling
- 1 cup white chocolate morsels for dipping
- red and green colored sugar
Method
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Using your stand mixer with a paddle attachment, mix softened butter, brown sugar, granulated sugar, eggs, and molasses until well combined.
- In a large mixing bowl, whisk flour, baking soda, ginger, cinnamon, clove, and salt until well combined.
- Add dry ingredients to wet ingredients and mix until well combined.
- Using a cookie scoop, roll dough into one inch balls and roll in extra sugar.
- Place dough balls on a prepared cookie sheet.
- Bake for 12-15 minutes.
- Cookies are ready once they start to crack across the top.
- Once cookies have cooled to room temperature, melt 1 cup white chocolate morsels in the microwave.
- Dip half of each cookie in white chocolate and place on parchment paper.
- Sprinkle with red and green colored sugar before the chocolate hardens.
Kristin salazar says
Gingerbread is my favorite cookies during the holidays, I can't wait to try these, they look soooo good!