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Spicy Ginger Cookies covered in white chocolate - it doesn't get any better than these cookies! Top with holiday sprinkles to make them look even more festive.
White Chocolate Covered Ginger Cookies are one of my all-time favorite cookies.
They are perfect for the holidays and freeze well!
Related Recipe: You’ll love these quick and easy Christmas Soft Vanilla Sugar Cookies.
Ingredients in White Chocolate Covered Ginger Cookies:
- flour
- ground ginger
- baking soda
- cinnamon
- cloves
- butter-flavored shortening
- sugar
- eggs
- molasses
- almond bark or white chocolate candy coating
- holiday sprinkles
How to make White Chocolate Covered Ginger Cookies
- Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves. Set aside.
- In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined.
- Beat in eggs and molasses until combined.
- Beat in half of flour mixture. Stir in remaining flour mixture.
- Shape dough into about 1 1/2 to 2 inch balls and roll in 2 Tablespoons sugar.
- Place balls 2 1/2 inches apart on an ungreased cookie sheet.
- Bake in preheated oven for 12-15 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
- Cool on cookie sheet for 2 minutes. Transfer to wire racks to finish cooling.
- Melt almond bark according to package directions.
- Dip each cookie in almond bark (you can dip it as far in as you prefer) and then immediately top with sprinkles before the almond bark hardens.
- Set cookie on wax paper or parchment paper and let almond bark harden.
- These last for 5 days in an air-tight container or up to 30 days in an air-tight container in the freezer.
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Love Cookies? Try the rest of our 30 of the Best Christmas Cookie Challenge Recipes!
Looking for more holiday cookies?
- Andes Mint Cookies
- Santa Sugar Cookies
- Best Chewy Chocolate Chip Cookies
- Peppermint Snowball Cookies
- Cherry Cheesecake Cookies
Serves: 48
White Chocolate Covered Ginger Cookies
Spicy Ginger Cookies covered in white chocolate – it doesn't get any better than these cookies! Top with holiday sprinkles to make them look even more festive.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Cool Time 10 minutes mins
Total Time 40 minutes mins
PrintPin
Ingredients
- 4 ½ cups flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon cloves
- 1 ½ cups butter flavored shortening (regular shortening will work as well)
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 2 Tablespoons sugar
- 24 ounces vanilla almond bark (or white chocolate candy coating)
- holiday sprinkles (optional)
Instructions
Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined.
Beat in eggs and molasses until combined.
Beat in half of flour mixture. Stir in remaining flour mixture.
Shape dough into about 1 1/2 to 2 inch balls and roll in 2 Tablespoons sugar.
Place balls 2 1/2 inches apart on an ungreased cookie sheet.
Bake in preheated oven for 12-15 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
Cool on cookie sheet for 2 minutes. Transfer to wire racks to finish cooling.
Melt almond bark according to package directions (I usually just melt it in the microwave).
Dip each cookie in almond bark (you can dip it in as much or as little as you prefer) and then immediately top with sprinkles before the almond bark hardens.
Set cookie on wax paper or parchment paper and let almond bark harden.
Notes
These last for 5 days in an air-tight container or up to 30 days in an air-tight container in the freezer.
Nutrition
Calories: 228 kcal · Carbohydrates: 31 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 54 mg · Potassium: 69 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 10 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg
Equipment
Cookie Sheet
Recipe Details
Course: Dessert
Cuisine: American
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About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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