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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
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.
Serving
Ingredients
- 4 ½ cups flour
- 4 teaspoon ground ginger
- 2 teaspoon baking soda
- 1 ½ teaspoon 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)
Equipment
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
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