White Chocolate Ginger Molasses Cookies

These White Chocolate Ginger Molasses Cookies are the perfect treat to enjoy this holiday season. They’re perfectly spiced, so soft and chewy, and have just the right amount of sweetness from the white chocolate dip. Aside from the delicious flavor and festive appearance of this cookie recipe, the instructions are so easy to follow and these cookies will bake up so quickly and perfectly.

How To Make White Chocolate Ginger Molasses Cookies

Preheat and Prepare:
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
Mix Dry Ingredients:
In a medium or large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
Cream Butter and Sugars:
In a larger bowl, use an electric mixer to cream together butter and both sugars for 2 minutes until light and creamy. Scrape down the sides of the bowl as needed. (You can also use dark brown sugar for this recipe, the flavor will be more robust but you will still end up with a delicious end result).
Add Wet Ingredients:
Add the egg, molasses, and vanilla to the creamed mixture. Mix until well combined.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Form Cookies:
Scoop dough into 2-2 1/2 tablespoon-sized cookie dough balls. Roll each ball in granulated sugar and place on the prepared cookie sheet, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes or until the edges are golden brown and the centers have cracked slightly. Allow cookies to cool completely on a wire rack before decorating.
Decorate:
Melt white chocolate with coconut oil in 30-second intervals, stirring until smooth. Dip each cooled cookie halfway into the white chocolate, allowing excess to drip off. Place on parchment paper to set.
Melt green and red candy melts in 30-second intervals. Use piping bags to decorate cookies with holly berry designs.

How to Store White Chocolate Ginger Molasses Cookies

Room Temperature:Store cookies in an airtight container at room temperature for up to a week.
Freezing:For longer storage, freeze the cookies in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw at room temperature before serving.

Decorating Tips

Even Dipping:Ensure the white chocolate is smooth and fluid for an even coating.
Piping Tips:Use fine piping tips for precise holly berry designs. Practice on parchment paper before decorating the cookies.

Tips for Melting White Chocolate

Low Heat:Melt white chocolate slowly in a microwave-safe bowl at 30-second intervals, stirring between each interval.
Avoid Moisture:Ensure all utensils are dry, as water can cause the chocolate to seize.

White Chocolate Ginger Molasses Cookie Decorating Alternatives

Chocolate Drizzle:Instead of dipping, drizzle white chocolate over the cookies for a more rustic look.
Sprinkles:Use festive sprinkles instead of candy melts for a quicker decoration option. This decorating alternative can also help make these cookies pop out for the holiday season more making them the perfect Christmas cookies!

Recipe Flavors | Why This Recipe Works

Ginger: The ginger and molasses in this recipe are by far the most prominent. The ground ginger provides a warm, spicy kick.
Cinnamon: Cinnamon is such a nostalgic, classic flavor added to many holiday treats and adds a sweet, woody flavor.
Nutmeg and Cloves: Both nutmeg and cloves are strong spices where a little goes a long way and each help to contribute a rich, aromatic depth.
Allspice: Allspice helps to enhance the overall spiciness with its complex flavor making each cookie complete and perfect spiced to accompany the sweet white chocolate.

White Chocolate Ginger Molasses Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 1 vote

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Servings

15-18

servings

Prep time

20

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 2 cups all-purpose flour

• 1 Tbsp. ground ginger

• 1 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 1/8 tsp. ground allspice

• 1/4 tsp. salt

• 3/4 cups unsalted butter, room temperature

• 1/2 cup granulated sugar (plus extra for rolling)

• 1/2 cup light brown sugar

• 1 egg, room temperature

• 1/4 cup molasses

• 1/2 tsp. vanilla extract

• Decorating

• 3/4 cups white chocolate chips

• 2 tsp. coconut oil

• 1/4 cup green candy melts

• 2 Tbsp. red candy melts

Directions

• Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In a larger bowl with an electric mixer or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and both sugars for 2 minutes or until light and creamy. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely and evenly.
• To the bowl of butter and sugars, add the egg, molasses, and vanilla. Continue to mix until well combined.
• Scrape down the sides of the bowl then add the dry ingredients to the wet. Mix on low speed until well combined and a cohesive dough forms. Scrape down the sides of the bowl once more then you can begin to scoop the dough.
• Use a cookie scoop to scoop the dough into about 2 – 2 1/2 Tbsp. sized balls. Drop the scooped dough into a small bowl of granulated sugar. Toss the ball of dough until it is fully coated in sugar then place onto a cookie sheet. Place the cookies about 2″ apart on the cookie sheet since they will spread. Bake for 10-12 minutes or until the edges are golden brown and the cookies have spread and started to crack slightly in the center.
• Allow the cookies to cool completely on a cooling rack before decorating.
• Once the cookies have cooled completely, prepare the white chocolate for dipping by melting in 30-second intervals with the coconut oil, mixing between each time until it’s completely melted and smooth.
• Dip one cookie at a time, getting the white chocolate half way up each cookie. Allow the excess chocolate to drip back into the bowl then scrape the bottom of the cookie to remove the white chocolate from the bottom. Place each dipped cookie on a cookie sheet fit with parchment paper. Continue this process for each cookie.
• To help speed up the white chocolate drying process, you can place the cookie sheet of dipped cookies in the fridge to set.
• In the meantime, melt the candy melts in 30-second intervals until they’re fully melted and smooth. Place each color of melted candy melts in a piping bag.
• Pipe a small holly berry leaf design on each cookie.
• Enjoy!

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