These Gingerbread Drop Cookies are soft, warmly spiced, and dipped in a white chocolate coating and festive sprinkles. They’re easy to make and perfect for holiday trays.
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Gingerbread Cookies Dipped in White Chocolate
When holiday cookie season rolls around and you’re looking for some quality kitchen time without the chaos, these chocolate-dipped gingerbread cookies are the perfect pick. They’re soft, full of warm spices and molasses, and finished with a dip in white chocolate and a sprinkle of festive fun. Best of all, the ingredients are simple, so you can whip up a batch without needing to make a grocery run. Whether you’re baking for a cookie exchange, filling a holiday tray, or just making sweet memories, these cookies are always a crowd-pleaser.
Ingredients & Estimated Cost:
Below is a list of everything you need to make these cookies, along with the cost of each ingredient and some simple substitution recommendations.
- Unsalted butter ($2.29) – Adds richness to the cookies. You can use salted butter, but you will need to reduce the amount of additional salt you add to the dough.
- Unbleached all-purpose flour ($0.30) – The flour provides structure to the cookies. Do not use cake or bread flour, as it will change the texture of the cookies.
- Ginger, cinnamon, ground cloves ($0.38) – Combines to create the signature gingerbread flavor.
- Baking soda & powder ($0.02) – Helps the cookies rise and lift, so they are not too dense.
- Salt ($0.01) – Enhances the overall flavor of the cookies. Use kosher or sea salt.
- Granulated sugar ($0.05) – Adds sweetness to the warm spices.
- Dark brown sugar ($0.30) – This helps add moisture to the cookies, but light brown sugar can also be used.
- Egg & yolk ($0.09) – Binds the ingredients together.
- Vanilla extract ($0.63) – Balances the spices. You can use almond extract instead.
- Molasses ($0.67) – Gives the cookies the classic gingerbread flavor.
- Brown sugar for rolling ($0.08) – Creates a slight crisp coating on the cookies. Use granulated sugar as a substitute.
- Candy coating ($4.44) – Use almond bark as an alternative to get a similar smooth finish.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs. To learn more about how I price our recipes, check out. The pricing for this recipe was updated in June 2025.
How To Make Gingerbread Drop Cookies
To make these cookies, mix the dry and wet ingredients, roll the dough into balls, coat them in brown sugar, bake, dip in chocolate, and top with sprinkles. Let me show you how.
- Whisk together the dry ingredients and set them aside.
- Using a stand mixer, whisk together the sugars, salt, and cooled butter until smooth.
- Add in the egg, yolk, vanilla, and molasses.
- Let the mixture rest, then whisk again and repeat the process one more time.
- Mix in the flour mixture.
- Cover and chill for two hours.
- Divide the dough into balls and roll them in sugar before baking for 9 to 12 minutes.
- Allow the cookies to cool while you melt the chocolate.
- Hold the cookie over the bowl of melted chocolate and spoon chocolate over half of the cookies. Top with sprinkles.
- Repeat with the remaining cookies and serve.
Essential Recipe Tip
Chill the dough: This is an essential step in this recipe that should not be skipped. It helps prevent the cookies from spreading during the baking process.
Use quality molasses: Unsulfered molasses is the way to go. It gives the best gingerbread flavor.
Chocolate Dipped Gingerbread Cookies
Recipe Cost 9.35 Serving Cost 0.38Equipment
- mixing bowls
- stand mixer
- rubber scraper
- pie plate
- baking sheets
- parchment paper
Ingredients
COOKIES:
- 14 tablespoons unsalted butter melted and cooled
- 2 cups unbleached all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- 1 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup molasses
ROLLING SUGAR:
- ¼ cup brown sugar for rolling
CHOCOLATE DIP:
- 1 pound chocolate chopped (either white chocolate or semi-sweet)
FOR DECORATING:
- holiday sprinkles optional
Instructions
MAKE DOUGH:
- In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt; set aside.
- Add sugar, brown sugar, and cooled butter in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until no sugar lumps remain, about 15 seconds.
- Scrape down the sides of the bowl with a rubber spatula; add egg, yolk, vanilla, and molasses and whisk on medium speed until fully incorporated about 30 seconds. Scrape down bowl.
- Let the mixture rest for 3 minutes, and then whisk again for 30 seconds on medium speed, and then rest for 3 minutes. Repeat this process 1 more time.
- Switch to the paddle attachment, and add flour mixture and mix until just combined about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain.
- Cover and chill dough for 2 hours.
PREPARE OVEN AND BAKING SHEETS:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
GET ROLLING SUGAR READY:
- In a shallow baking dish or pie plate add 1/4 cup packed brown sugar, rubbing sugar between your fingers, until clumps are broken up; set aside.
ROLL DOUGH:
- Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, roll balls in sugar to coat and set on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
BAKE COOKIES:
- Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (The cookies will look raw between cracks and seem underdone), 9 to 12 minutes, rotating baking sheets halfway through baking. Do not over-bake!
- Cool cookies on baking sheets for 5 minutes; and then transfer cookies to wire rack and cool to room temperature.
MELT CHOCOLATE AND DIP COOKIES:
- In a medium microwave-safe bowl, add chocolate and heat on HIGH for 1 minute. Stir chocolate, and continue heating in 15-second increments until the chocolate chips are completely melted and smooth.
- Line countertop with parchment paper or wax paper.
- Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a sheet of waxed paper and sprinkle with the desired amount of sprinkles.
- Repeat process with remaining cookies, chocolate, and sprinkles.
- Let cookies set completely, about 2 hours.
Notes
Nutrition
Gingerbread Drop Cookies Recipe FAQs
These cookies are meant to be soft and chewy. Something went wrong if they turn out hard. This could be due to several factors, such as overmixing, overbaking, or incorrect ingredient ratios. Be sure to bake the cookies only until the edges are set, as they will continue to bake after being removed from the oven. Also, double-check your flour measurement before adding it, as using too much flour is the most common mistake.
This is an essential step in the recipe. Baking chilled dough helps the cookies retain their shape and prevents them from spreading during the baking process.
Yes. While I love the addition of the white chocolate, you can also leave the cookies plain.
Leah says
Just making receipe now and noticed salt was mentioned once in ingredients and twice in mixing, once with the flour and again with the sugars, is it suppose to be divided? And what if I already added table salt instead of kosher or sea salt?
Jess Jankowski says
Hi Leah, I apologize for the typo. You only mix the salt in with the dry ingredients. I have corrected the typo. If you used table salt, just add about 1 Tablespoon of additional sugar to balance out the flavors. Let me know how you like them!
Amanda says
This Chocolate Dipped Gingerbread Cookies recipe is pure gold. Can’t wait to make it again!
Adriana says
This is my kind of gingerbread cookie! Love how festive it looks and I bet these are yummy. A perfect recipe for my holiday baking which starts soon.
Hannah Healy says
These looks so fun and whimsical! Perfect for the holidays!
Jess Jankowski says
Thank you so much!
Anita says
Thank you for this recipe. The kids have a blast decorating their cookies. 🙂
Jess Jankowski says
Nothing like some good clean fun (and tasty) with the kiddos!
Patty at Spoonabilities says
There is no cookie like a gingerbread cookie to bake with the kids! They have so much fun decorating! I love how you laid down the age “laws!” Perfect!
Jess Jankowski says
Haha Age “laws” LOVE it!
Alison says
Yum! These look so good. I’m so in the mood for gingerbread. I just made a gingerbread loaf today, and these are next on my list!
Jess Jankowski says
I bet your kitchen smells amazing!
Jamie says
My nieces and nephew loved this recipe! They had a blast making these with me.
Jess Jankowski says
So fun! Love that you made them with your nieces and nephew!
Shadi Hasanzadenemati says
I tried your recipe last night and loved it! Can’t wait to make it again!
Jess Jankowski says
So happy to hear that you loved it! Thanks for letting us know!
Kelly says
These are the perfect Christmas cookie! My kids love frosting and sprinkles on homemade gingerbread cookies!
Jess Jankowski says
It’s the perfect recipe for your kiddos! Have fun!