If I were to sum up how Christmas tastes, ginger cookies would come pretty close. I love the process of making gingerbread cookies, cutting them out into all sorts of different trees, snowmen, gingerbread men, reindeer, etc., and decorating each of them. But if you’re in the mood for something a little less involved, these White Chocolate Dipped Ginger Cookies will definitely not disappoint.

I like to gather all my ingredients and measure them out before starting the recipe so m I can easily toss things in and not have to go back and forth to see how much I need of something.  

I was measuring out my spices and I realized I was out of ginger...as I’m making ginger cookies... But the good thing is, I was just in the process of measuring things out and hadn’t actually started mixing things together. So—on to day two. (I promise it won’t take you two days to make these.)

Alright, I picked up some ginger so now we can actually get going! You’ll need two bowls for these cookies, in the first one you’ll wisk together most of the dry ingredients (flour, salt, baking soda, and spices). 

In the second bowl, cream your butter and mix in your sugars and molasses. 

Make sure you thouroghly mix your batter so there’s no leftover chunks of butter or globs of molasses. If you have a stand mixer with a paddle attachment, that’d work the best for this. If not, use a hand mixer, occasionally scraping down the sides of the bowl with a spatula to get everything in there and switch to mixing with a wooden spoon at the end. 

SLOWLY add in your dry mix—if you dump the whole thing in, it’ll be a lot harder to mix so work it in a bit at a time while continuing to mix. Once you’re done, cover the bowl and put it in the fridge for an hour. Go run some errands for last minute gifts or cards you forgot to get or get some gift wrapping done (if you haven’t already checked it out, I blogged my Christmas Gift Wrapping).

Once your hour is up, take your dough out of the fridge. Fill a little bowl or plate with some granulated sugar, form your batter into ping pong sized balls, and roll them in the sugar for a light coat. 

Space your cookies about 2” apart from each other and gently flatten the tops a bit. You’ll need to space them out a bit more that in the picture above, but I just put them all on one sheet as I rolled them out. 

This part is optional, but it definitely makes your cookies look prettier and who doesn’t love some chocolate? Melt your chocolate and if you want, get some sprinkles ready  (or whatever else you want to decorate with).

Once your white chocolate is at a nice consistency, dip the bottom of your cookie (make sure you’ve let the cookie cool enough) and place on a piece of parchment paper to let harden. You’ll want to use parchment or wax paper so the white chocolate doesn’t stick and come off the cookie when you take them off the sheet. Get festive and sprinkle on some Christmas nonpareils, or anything else you want to decorate with. 

Don’t forget to leave some out for Santa! 😉

Merry Christmas friends!