White Chocolate Dipped Chewy Gingerbread Cookies

Chewy and spicy gingerbread cookies are dipped in white chocolate and garnished with holiday sprinkles for a festive dessert.

White Chocolate Gingerbread Cookies

Gingerbread cookies are a holiday staple as far as I am concerned. I sweetened things up a bit by dipping the cookies in melted white almond bark and garnishing with holiday sprinkles.

White Chocolate Gingerbread Cookies

If you have never tried almond bark, it is sold in the baking aisle near the chocolate chips. It melts really well, easier than regular chocolate I have found. If taste is your ultimate priority, compared to the convenience of easy melting, you could stick with regular white chocolate instead.

White Chocolate Gingerbread Cookies
White Chocolate Gingerbread Cookies

White Chocolate Dipped Chewy Gingerbread Cookies

Chewy and spicy gingerbread cookies are dipped in white chocolate and garnished with holiday sprinkles for a festive dessert.
5 from 3 votes
Prep Time 2 hrs 5 mins
Cook Time 12 mins
Total Time 2 hrs 17 mins
Course Dessert
Cuisine American
Servings 48 cookies
Calories 121 kcal


  • Baking Sheet
  • Parchment Paper Sheets
  • Medium Cookie Scoop (2 Tbsp.)


  • 1 cup plus 2 Tbsp unsalted butter softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/3 cup molasses (light or dark)
  • 2 1/2 cups all-purpose flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 Tbsp ground ginger
  • 1 Tbsp ground cinnamon
  • 2 tsp ground cloves
  • 1 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 2/3 cup granulated white sugar

for garnish:

  • 8 ounces white almond bark or white chocolate chips (amount varies, plan on at least 8 ounces and have extra handy)
  • Assorted Holiday Sprinkles


  • In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Use a medium cookie scoop, about 1.5 Tablespoons of dough to portion out cookies; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 10 to 12 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.
  • Melt the white chocolate / almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the melted chocolate and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store in a tightly covered container at room temperature for up to 1 week.


Calories: 121kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 84mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 126IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Recipe from Betty Crocker and Parade.

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. These look fantastic! Love chewy gingerbread cookies. I bet they taste even better dipped in white chocolate.

  2. This is my third year making these cookies. They've become my favorite Christmas cookie since I discovered the recipe. Thank you!

    1. Wow! That is so nice to hear. Thank you for letting me know, I'm so glad it has become a tradition to make at your house. πŸ™‚

  3. These were SO good…we even varied the types of chocolate to use up extra we had after all our baking. Thanks these will be a definite go to recipe πŸ™‚

  4. These were SO good…we even varied the types of chocolate to use up extra we had after all our baking. Thanks these will be a definite go to recipe πŸ™‚

  5. I am not sure what I did wrong, but my cookies didn't flatten and crinkle. The taste is good and I was very careful to follow your recipe exactly.

    1. Hi There – I did some googling to try to see why chewy crinkle cookies might turn out cakey. One theory was that the flour is packed too tightly in the measuring scoop. Whenever I bake, I will go to my canister of flour and before scooping I will use the scoop itself to mix and 'fluff up' the flour, so it isn't packed down tightly. Then scoop and level off the top of the scoop. This is how I do it for all baking recipes so that I don't get too much flour on accident. You might try that out sometime and see if it makes a difference. I hope this helps πŸ™‚

    2. well i just figured out what i did wrong… it’s 1 cup PLUS 2 tbsp… i somehow only read the 2 tbsp, which is why it wasn’t binding. smh. trying again in the morning.

      1. oh no! Hopefully it goes better for you tomorrow Amy. For what it is worth, with cookies at least in my baking experience, the colder the dough the more it will stay ‘puffy’ and hold its shape. So for crinkle cookies I tend to not chill the dough and just bake it straight away after preparing the dough. As well as being sure that I use room temp butter that is nice and soft.

        That being said, the Betty Crocker instructions want you to chill the dough. So I would recommend that you try baking just a cookie or two while the dough is room temp and see how it turns out. If it isn’t crinkly, I would try chilling it and bake a few and see. If that fails – Your guess is as good as mine. I am not an expert baker. Sometimes cookies turn out one way then you make it (the same way) the next time and they turn out differently. I wish I knew why πŸ˜…

  6. Mine did the same – they came out as puffy little discs, and were really delicious but not crinkly. On the second batch I cooked them for less time (7 minutes I think) and they were flatter, but still not crinkly. I don't think it was the flour, but I have been trying to figure out what my mistake was!

  7. These cookies came out looking amazing, just a little heavy on the ginger flavor. It could be baker error, I had my teenager helping me measure. Otherwise they came out beautiful.

  8. These are the best cookies I’ve ever made. I’m no baker but these turned out perfect. I didn’t have the ingredients to make the icing but I did have heavy cream and canned icing (gross- I know). I whipped up the heavy cream and then threw in a few dollops of the canned icing to lessen the sweetness. Best cookies ever!

  9. These are my favorite Christmas cookies! I discovered your recipe 4 years ago, and have made them every Christmas since! My family all request them each year. I do have a question – have you ever tried freezing the cookies after they’re baked? I’m hoping to make them early this season for various get togethers and hoping to freeze them and take out as needed. Thanks for such a winning, delicious recipe!

    1. Hi Emily – So happy to hear that you have loved this recipe! I have frozen these before with no troubles on defrost. I would space them out on a baking sheet so they aren’t touching as they freeze, then you can safely transfer to a Ziploc or freezer container.