Southern Christmas treat that absolutely belongs on every cookie tray.
Soft and chewy gingerbread cookies dipped in silky white chocolate and sprinkled with festive holiday sprinkles. A classic Southern Christmas cookie! Easy to make, warmly spiced, and perfect for gifting, cookie swaps, or adding to your holiday dessert trays.
If Christmas Had a Smell… It’d Be These Gingerbread Cookies
Down here in the South, the holidays start the moment something warm and cinnamon-spiced drifts through the kitchen. And, these gingerbread cookies? They’ll perfume your whole house with Christmas joy faster than you can hang your wreath.
They’re soft, chewy, full of cozy molasses flavor, rolled in sparkling sugar for that perfect holiday shimmer, and then because we believe in going just a little over the top, dipped in white chocolate.
They taste like a December evening wrapped in a blanket…while Dreaming of a White Christmas.
And if you’re building a Christmas treat tray this year, I’ll go ahead and tell you: these belong right in the center.
These cookies are delicious even without the icing.
Why You’ll Love This Recipe
- Soft, chewy, bakery-style texture. Absolutely no crunchy ginger snaps here.
- Warm holiday spices. Ginger, cinnamon, and a whisper of cloves.
- Ultra-festive presentation. The white-chocolate dip with red and white sprinkles shines beautifully on cookie trays.
- Make-ahead friendly. The dough chills beautifully and freezes well.
- Perfect for gifting. They package beautifully in cookie tins, gift boxes, or holiday bags.
- Crowd favorite. Adults love them, kids love them, and they disappear faster than reindeer on Christmas Eve.
- Creates HAPPY memories. If you have small children or grandchildren, they will love helping you decorate with sprinkles.
What You’ll Need to make these Soft and Chewy Gingerbread Cookies
(Be sure to see the full printable recipe below this post.)
Dry Ingredients
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
Wet Ingredients
- Unsalted butter
- Granulated sugar
- Dark or light brown sugar (I used light brown in this recipe.) either one is fine.
- 1 egg + 1 egg yolk
- Molasses
- Pure vanilla extract
For Rolling
- Coarse or sparkling sugar
White Chocolate Dip
- Ghirardelli white melting wafers
- Vegetable oil
- Holiday sprinkles (optional but adorable)
How to Make these Soft & Chewy Gingerbread Cookies
This is the fun part and your kitchen is about to smell heavenly.
- Whisk the dry ingredients. This blends the spices evenly so every bite has that warm gingerbread glow.
- Cream the butter and sugars. Beat until the mixture is light and fluffy. This is what helps keep your cookies soft.
- Add the egg, egg yolk, vanilla, and molasses. That extra yolk makes the texture extra tender.
Thick rich molasses makes these cookies taste amazing! It gives them the delicious old fashioned flavor.
- Combine the dry ingredients with the wet. Mix until a soft dough forms. Don’t overmix.
- Chill the dough. One hour is perfect. It keeps the cookies thick and chewy. Roll cookie dough in about 1-inch diameter balls.
- Next, roll in sparkling sugar. Trust me, this gives them the prettiest Christmas twinkle.
- Place on a cookie sheet lined with parchment paper about 2-inches apart. Bake until just set. They’ll look slightly underdone in the center… that’s how you know they’ll be chewy.
- Dip in melted white chocolate. Add sprinkles while the chocolate is still warm so they’ll cling beautifully.
White Chocolate Dipping Instructions
Melt the White Chocolate
This is the chocolate that you’ll need.
Place 1 cup Ghirardelli white melting wafers in a microwave-safe bowl. (Note: Melt chocolate in 1 cup intervals with 1 teaspoon of oil.)
Add 1 teaspoon vegetable oil (this keeps the chocolate silky and easy to dip).
Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Do not overheat — stop when it’s 90% melted and let residual heat finish the job.
Next, Dip the Cookies
Dip half of each cooled gingerbread cookie into the melted white chocolate.
Gently shake off excess chocolate.
Place dipped cookies on parchment paper.
Add Sprinkles
If using, sprinkle the dipped side with red/white holiday sprinkles before the chocolate sets.
Set & Serve
Allow chocolate to set completely at room temperature (10–15 minutes).
Once firm, stack, serve, or package for gifting.
Successful tips for Perfect Gingerbread Cookies
- Don’t skip the chill time: It keeps the cookies thick, soft, and bakery-perfect.
- Underbake just a smidge: They’ll finish setting as they cool, giving you that dreamy chewy center.
- Use high-quality white chocolate: Ghirardelli melts smoothly and sets with a pretty shine. Be sure to get the melting chocolate wafers not the white chocolate baking morsels.
- This recipe calls for 1 egg and 1 egg yolk. It would be tempting to just go ahead and use the whole egg but don’t. The extra only egg yolk gives the cookies an extra delicious flavor and richness.
- Dip only half the cookie: It looks elegant and leaves a classic gingerbread bite on the other side.
- Let the chocolate set completely before storing: Prevents smudging and keeps them gift-worthy.
And, A Little Gingerbread PSA: (Wisdom from my Southern kitchen to yours.)
Y’all, please, please, don’t substitute the molasses. I’m saying this with all the love in my Southern heart. The molasses is what gives these cookies their deep, cozy flavor and that soft, moist, chewy center. If you swap it out for honey or maple syrup… they just won’t taste like real gingerbread.
These cookies are delicious even without the icing.
Entertaining Tips & Serving Ideas
- Christmas Cookie Trays: These pair perfectly with chocolate crinkles, peanut butter blossoms, and your classic sugar cookies.
- Holiday Gift Boxes: Place each cookie in a mini cupcake liner and arrange in a tin for a beautiful presentation.
- Serve With: Hot cocoa, spiced cider, eggnog, or a hot cup of holiday coffee. Check out my delicious recipe for Hot Apple Cider Hot Spiced Apple Cider
- Cookie Swaps: These always steal the show! The sparkle and white chocolate make them stand out.
- Hostess Gifts: Tie a bag of these with a velvet ribbon and you’ll be invited back every year.
How to Store these Gingerbread Cookies
Store cookies in an airtight container or cookie tin at room temperature for 4–5 days.
Place a slice of bread in the container to keep them extra soft.
Freezing
- Freeze baked (undipped) cookies: up to 3 months.
- Freeze cookie dough balls: up to 3 months; bake from frozen, adding 1 minute.
- Dip in chocolate after thawing for best results.
Thank you for stopping by. I hope you enjoy these delicious cookies and make happy Christmas memories. I’ll be back soon with more delicious Southern recipes.
Aletia
More yummy cookie and holiday treats recipes that you will love
White Chocolate Christmas Trash
Soft and Chewy Chocolate Cookies
Apple Cinnamon Oatmeal Cookies
Old Fashioned Peanut Butter Cookies
Be sure to leave a comment below if you have any questions about the recipes. I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.
Click here to purchase an autographed copy of my cookbook “Deliciously Southern “. It features over 370 delicious Southern recipes!Deliciously Southern (Autographed Edition)
A perfect gift to yourself or to someone you love.
Soft & Chewy Gingerbread Cookies (Dipped in White Chocolate)
Prep Time: 15 minutes + 45 minutes chill time in refrigerator or 20 minutes in the freezer if you are short on time- Cook Time: 9 to 11 minutes
- Total Time: -58958909.366667 minute
Yield: About 2 1/2 dozen cookies
Print Recipe
Pin RecipeDescription
Soft and chewy gingerbread cookies dipped in silky white chocolate and sprinkled with festive holiday sprinkles. A classic Southern Christmas cookie! Easy to make, warmly spiced, and perfect for gifting, cookie swaps, or adding to your holiday dessert trays.
Ingredients
Dry Ingredients
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened but still cool
- ½ cup granulated sugar
- ½ cup light or dark brown sugar, packed (I used light brown sugar in this recipe.)
- 1 large egg
- 1 egg yolk
- ⅓ cup molasses
- 1 ½ teaspoons pure vanilla extract
Rolling
- ½ cup coarse or sparkling sugar
White Chocolate Dip
- Ghirardelli white melting wafers (This brand and the melting wafers works best for this recipe rather than regular white chocolate chips.)
- 1 teaspoon vegetable oil
- Red/white holiday sprinkles (optional)
Instructions
1. Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2. Cream Butter & Sugars
In a large mixing bowl, beat the softened (but still cool) butter, granulated sugar, and dark brown sugar together for 2–3 minutes, until light and fluffy.
3. Add Wet Ingredients
Beat in the egg, egg yolk, molasses, and vanilla until smooth and well combined.
4. Combine Wet & Dry
Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms. Do not overmix.
5. Chill the Dough
Cover the dough and refrigerate for 45–60 minutes.
Chilling prevents spreading and keeps the cookies soft, thick, and chewy.
6. Preheat Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
7. Roll & Coat in Sugar
Scoop the dough into balls (about 1½ tablespoons each).
Roll each ball in coarse sugar to coat completely.
8. Bake
Place dough balls on the prepared baking sheets, leaving about 2 inches of space.
Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft and underdone.
(This is key for chewy cookies.)
9. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely before dipping in chocolate.
White Chocolate Dipping Instructions
10. Melt the White Chocolate
Place 1 cup Ghirardelli white melting wafers in a microwave-safe bowl. (Note: Melt chocolate in 1 cup intervals with 1 teaspoon of oil.)
Add 1 teaspoon vegetable oil (this keeps the chocolate silky and easy to dip).
Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Do not overheat — stop when it’s 90% melted and let residual heat finish the job.
11. Dip the Cookies
Dip half of each cooled gingerbread cookie into the melted white chocolate.
Gently shake off excess chocolate.
Place dipped cookies on parchment paper.
12. Add Sprinkles
If using, sprinkle the dipped side with red/white holiday sprinkles before the chocolate sets.This is the fun part. If you have small children or grandchildren, they will love helping with the sprinkles.
13. Set & Serve
Allow chocolate to set completely at room temperature (10–15 minutes).
Once firm, stack, serve, or package for gifting.
Notes
Storage Tips
Store cookies in an airtight container or cookie tin at room temperature for 4–5 days.
Place a slice of bread in the container to keep them extra soft.
Freezing
- Freeze baked (undipped) cookies: up to 3 months.
- Freeze cookie dough balls: up to 3 months; bake from frozen, adding 1 minute.
Dip in chocolate after thawing for best results.
Nutrition
- Serving Size: 1 Cookie
- Calories: 175
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Trans Fat: .0 g
- Carbohydrates: 27 mg
- Fiber: .05 g
- Protein: 2 g
- Cholesterol: 25 mg
