White Chocolate Gingerbread Cookies

Jonathan, The Candid Appetite

These gingerbread cookies get a grown-up makeover for the holidays when dipped in melted white chocolate and finished with sprinkles. The dough can easily be made in advance and kept it in the fridge until ready to roll out and bake, making it easy to have fresh holiday cookies all season long.
30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: 3 dozen cookies

Servings: 3 dozen cookies


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2/3 cup unsulfured molasses
  • 2 teaspoons lemon zest
  • 1 teaspoon dark rum or vanilla extract
  • 1 1/2 cups white chocolate chips
  • Sprinkles (optional)


Step 1

In large bowl, sift or stir together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, cloves, salt and pepper until evenly combined.

Step 2

In bowl of mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add egg, molasses, lemon zest and rum and stir until evenly combined. Stir in flour and mix until just incorporated. Divide dough in two and form into disc. Wrap each in plastic wrap and place in fridge for at least 3 hours, or overnight.

Step 3

Preheat oven to 350°F and line 2 baking sheets with parchment paper, set aside.

Step 4

On lightly floured work surface, roll out dough one disc at a time into large circle about half an inch thick. Cut out 3-inch circles and place on prepared baking sheets. Bake until edges are light golden brown, about 10 to 12 minutes. Let cool on baking sheets for about 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough until all cookies have been baked.

Step 5

Once cookies have cooled completely, melt white chocolate in microwave or in a bowl set over simmering water. Dip cookies halfway in melted chocolate, return to baking sheet and garnish with sprinkles, if desired. Let chocolate set completely before serving. Cookies will keep for up to 4 days in refrigerator.