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White Chocolate Dipped Ginger Molasses Cookies

Soft, chewy, and perfectly spiced ginger molasses cookies dipped in creamy white chocolate and finished with a sprinkle of sea salt. The ultimate festive holiday treat.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.5 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temp
  • 0.33 cup molasses unsulfured
The Dip
  • 10 oz white chocolate chips or melting wafers
  • 1 tsp coconut oil optional
  • 1 tbsp flaky sea salt for sprinkling

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Microwave-safe bowl

Method
 

  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. In a large mixer bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (approx. 2 mins).
  3. Add the egg, molasses, and vanilla extract. Mix until combined, scraping down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined.
  5. Cover the dough and refrigerate for 30 minutes to make it easier to handle.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll dough into 1.5-inch balls and place 2 inches apart on baking sheets.
  8. Bake for 8-10 minutes until edges are set but centers look slightly soft. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Melt white chocolate (with coconut oil if using) in the microwave in 30-second bursts. Dip half of each cooled cookie into chocolate.
  10. Place dipped cookies on parchment paper and immediately sprinkle with sea salt. Let set before serving.

Notes

Ensure your molasses is not 'blackstrap' molasses, as it is too bitter for cookies. Store in an airtight container for up to 1 week.