White Chocolate Dipped Ginger Cookies


These White Chocolate Dipped Ginger Cookies are the best ginger cookies around! They’ll quickly become a new favorite holiday cookie!

White Chocolate Dipped Ginger Cookies | Cooking Classy

Let the holiday baking begin and let these cookies be at the top of that holiday baking list! These cookies will simply tantalize to your taste buds because they are anything but boring.

These White Chocolate Dipped Ginger Cookies are oh so dreamy!


They are loaded with gingery goodness which is deliciously complimented by all the other spices and the molasses just give them such a tremendous depth of flavor that you just don’t find in nearly any other cookie.

Want to see how easy this cookie recipe is? Watch the video!


White Chocolate Dipped Ginger Cookies | Cooking Classy

Then that perfectly luscious white chocolate coating adds just the right amount of mellow flavor and tone of sweetness which it really just balances it all out.

These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp throughout ginger cookie just bake them a few minutes longer than listed.

White Chocolate Dipped Ginger Cookies | Cooking Classy

Whether you were asked to bring a dessert to a party or if you are looking for that perfect treat to make for your friends and neighbors I highly highly recommend making these to share!

Luckily this makes a fairly large batch of cookies so you’ll have plenty to test out yourself before taking them.

Plan on sharing half and keeping half home for yourself because you simply just won’t have it in you to give them all away :).

Happy baking!

White Chocolate Dipped Ginger Cookies | Cooking Classy


White Chocolate Dipped Ginger Cookies

4.69 from 19 votes

Yield: About 2 1/2 dozen


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter , softened
  • 1/2 cup + 3 Tbsp granulated sugar , divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • Red and green candy melts (or tinted royal icing)*


  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  3. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  5. If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
  6. *You can also use the holly sprinkles that some grocery stores and craft stores carry around the holidays.

  7. Recipe source: cookie adapted from Allrecipes

White Chocolate Dipped Ginger Cookies | Cooking ClassyWhite Chocolate Dipped Ginger Cookies | Cooking Classy White Chocolate Dipped Ginger Cookies | Cooking Classy



  • Katrina @ Warm Vanilla Sugar: I adore the looks of these cookies! A total beauty!! December 3, 2014 at 11:56pm Reply

    • Jaclyn: Thanks Katrina! December 4, 2014 at 10:27am Reply

  • Laura (Tutti Dolci): Such pretty cookies, I adore that dip in white chocolate! December 4, 2014 at 12:30am Reply

    • Jaclyn: Thanks Laura! December 4, 2014 at 10:27am Reply

  • Chung-Ah | Damn Delicious: Jaclyn, these are adorable! I think I have to come to your house for the holidays :) December 4, 2014 at 1:44am Reply

    • Jaclyn: I wish you could, you are always welcome I’d love to have you :)! It’s too bad we don’t live closer to each other! December 4, 2014 at 10:26am Reply

  • Averie @ Averie Cooks: PERFECTION!!! Can you please come make all my holiday cookies because these are just too perfect! I cannot even believe it!! And duly noted two holiday plates AND two holiday linens, for one photo shoot. You are amazing :) December 4, 2014 at 2:36am Reply

    • Jaclyn: Thanks so much Averie! And yes I’m sure I will be using the same linens and plates for other photos shoots I just barely bought both so figured why not :). December 4, 2014 at 10:26am Reply

  • Silvia M: Beautiful cookies. December 4, 2014 at 2:42am Reply

  • Tori@Gringalicious.com: These cookies are perfect! You are so artistic! So pinned! December 4, 2014 at 4:12am Reply

    • Jaclyn: Thanks so much Tori! December 4, 2014 at 10:24am Reply

  • Meriem @ Culinary Couture: These are breathtaking! December 4, 2014 at 10:55am Reply

    • Jaclyn: Thanks Meriem! December 4, 2014 at 3:29pm Reply

  • Dorothy @ Crazy for Crust: These are SO gorgeous!! Love the little decorations on them too. Pinned! December 4, 2014 at 11:15am Reply

    • Jaclyn: Thanks Dorothy and thanks for pinning! December 4, 2014 at 3:29pm Reply

  • Elisabeth: These look gorgeous! Might give it it a try (:
    Do you know how long they last? December 5, 2014 at 5:41am Reply

    • Jaclyn: I’d say 3 – 4 days. December 8, 2014 at 10:43pm Reply

  • Amy @ Amy’s Healthy Baking: These are absolutely adorable!! Almost too cute to eat… Almost. ;) Gingersnaps are the only cookie my guy will eat. He avoids baked goods like the plague, but somehow he loves crunchy gingersnaps, so we’d definitely need a double batch of these at our house! Pinned! December 5, 2014 at 11:20pm Reply

  • Julia@Vikalinka: Wow, Jaclyn, these are SO BEAUTIFUL! Absolutely lovely! I am very impressed with your mad decorating skills. :-) December 6, 2014 at 10:20am Reply

    • Jaclyn: Thanks so much Julia! December 6, 2014 at 11:01am Reply

  • Danielle: Love these! Just made them tonight. Do you think they would freeze well with the chocolate on them? December 7, 2014 at 6:20pm Reply

    • Jaclyn: I think that should be just fine. I’m so glad you love them! December 8, 2014 at 4:43pm Reply

  • Deborah: Jaclyn – these are absolutely perfect!! I love everything about these! December 9, 2014 at 10:06pm Reply

  • Erika: These are wonderful so far! (I just got them out of the oven.) I tried one and they’re perfect – they taste like gingerbread without the stomach issues. ;-)
    I can’t wait to get them ‘dressed up’.
    Thanks for sharing – they’ll be part of our regular Christmas baking ritual now. December 18, 2014 at 7:25pm Reply

  • Kate: I made these tonight and they are delicious! I added red and green non pareils to the white chocolate instead of the holly. Thanks for the recipe! December 18, 2014 at 9:15pm Reply

    • Jaclyn: I’m so glad you liked them Kate! Thanks for your comment! December 18, 2014 at 11:49pm Reply

  • emily: These are lovely and im in the process of finishing now! is there any way to use butter instead of shortening with the white chocolate glaze? December 24, 2014 at 5:37am Reply

    • Jaclyn: I wouldn’t recommend it just because the chocolate may seize, white chocolate is really temperamental and shortening seams to work best with it. December 24, 2014 at 4:51pm Reply

  • Jared Alexander: I made these and they were an instant hit. I used the white peppermint kisses mixed with ghiradelli white chocolate but I dipped the whole cookie. January 14, 2015 at 11:37am Reply

  • bernice Sebastian: I love it all, Kelowna in Canada will see these on the bake tables for all the Christmas volunteer fund raising I do…..ho ho ho you have put me in the spirit, and we haven’t even had Halloween yet, ha ha thanks so for sharing October 26, 2015 at 9:41am Reply

  • jennifer: These are gorgeous. they will be neatly stacked in a mason jar with a cute ribbon or burlap topper for xmas gifts!!! Can’t wait to make them! October 29, 2015 at 7:03pm Reply

  • Nina: Such beautiful cookies! I can not wait to bake some. I love chewy ginger cookies, especially with molasses.. Thank you for this newest addition to my holiday’s cookie platter! November 2, 2015 at 11:18am Reply

  • Ana R.: Hi Jaclyn! Lovely idea! Will definitely be making these this Christmas season. Do you think the unbaked dough will freeze well if I make them ahead of time??

    Thanks for your recipe and input! November 5, 2015 at 11:51am Reply

  • Sue: Made these for a bake sale, they are so good and easy, also very festive looking. Every cookie turned out perfect. November 17, 2015 at 12:24pm Reply

    • Nita: Hi.gonna try them soon before Christmas as a trial.y u say they last for 3-4 days.won’t it stay a week or more if in airtight container. November 21, 2017 at 11:29am Reply

  • ashley: I made these cookies, and mine don’t look anything like the photo=( Mine look puffy and high…like more round.
    Like how can I get them flat? November 17, 2015 at 3:49pm Reply

  • Tanya: Hi there. I having the same problem with my cookie being puffy and not crackling like the picture…what am I doing differently? November 29, 2015 at 4:44pm Reply

  • Chef Devaux: First of all I want to thank you for this beautiful picture. The ginger cookies are gorgeous. And it is the perfect recipe for Christmas. December 2, 2015 at 2:43pm Reply

  • Margie: It won’t allow your recipe to be pinned to Pinterest. It states “Sorry we blocked this link since it might be linked to spam.” December 5, 2015 at 11:55am Reply

    • Jaclyn: Thanks Margie, there has been a problem with 10-20 bloggers on Pinterest this weekend. I’m in contact with Pinterest and trying to resolve this ASAP. Thanks for the heads up! December 5, 2015 at 7:41pm Reply

  • Katie: Could I subsitute almond bark for the white chocolate? December 5, 2015 at 1:52pm Reply

  • Carol Ann: My cookies came out much differently then your pictures. Did you alter the photo at all in post processing? My cookies were a dark brown color and very thin and flat. I found that even without flattening, they spread out way too much. And my dough is much wetter then yours with no cracking at all. And baking them for only 8 to 10 mins leaves them totally raw. What gives? December 7, 2015 at 7:36pm Reply

    • Whitney: Hi Carol Ann, I have now made this recipe 6 or 7 times, using different ovens and settings, I found after my third attempt, when I was trying to rush the process, you really should chill the dough. It really makes a difference. Not sure if this helps. Good luck and happy baking :) October 12, 2017 at 12:50pm Reply

    • Kim: I agree. I was totally disappointed as they were thin and flat. Threw most away. I am going back to my old recipe never missed with that he one. December 17, 2017 at 6:12pm Reply

  • Heather: I just made these cookies this week. They are amazing. My whole family loves them and already wants me to make more. December 9, 2015 at 4:24am Reply

    • Jaclyn: I’m so glad your family enjoyed them Heather! December 9, 2015 at 3:56pm Reply

  • Heather: I made these cookies this week and they are amazing. My family is already asking me to make more. Thank you so much for sharing. Not only are they beautiful. Very tasty December 9, 2015 at 4:27am Reply

  • Kay: Would white almond bark work instead of the melted white chocolate? I never seem to have luck melting chips. These look so lovely and yummy! December 11, 2015 at 11:15am Reply

  • kelsey st onge: For the white chocolate dipped ginger cookies, what does the oven have to be at? and how long do you keep them in? December 12, 2015 at 9:47pm Reply

    • Allie: I just made 2 batches- one with vanilla almond bark and one with white chocolate chips. Both worked beautifully! December 20, 2015 at 5:45pm Reply

  • Renee: Heather: I made these weekend for a school function and they were a big hit! So pretty and they taste just like a gingerbread house but nice and chewy. A few things I learned – as written the dough was too wet (maybe weather conditions) and I added more flour – worked in a few tablespoons at a time to get it right. I used a glass bottom dipped in the sugar to flatten the cookie balls and that gave a great shape. I used almond bark for dipping and colored icing in tubes to decorate. I need to get busy and make another batch for a cookie exchange. Thanks so much! December 13, 2015 at 11:04am Reply

  • Ania: Beautiful cookies! I made them over the weekend and they turned out PERFECT. Thank you! December 14, 2015 at 1:21pm Reply

    • Jaclyn: I’m so glad you enjoyed them Ania! Thanks for your comment! December 14, 2015 at 9:20pm Reply

  • geraldine: Just trying to find out what temp you baked them at? I love the crisp on the edge but chewy and I only really bake at Xmas so not sure what the norm is…325? December 16, 2015 at 6:40am Reply

    • Mary: 350degrees December 8, 2017 at 8:57am Reply

  • Deja: Hi! I just wanted to say that these look absolutely amazing and I plan on trying them out this weekend!

    I absolutely love ginger! For that very reason, I was thinking about adding small pieces of candied ginger into the mix right before baking. Would this change the consistency of the cookie at all?

    Thanks! December 16, 2015 at 3:23pm Reply

  • Leila: I don’t own a microwave. Would I still use the shortening if I am heating my chocolate using a double boiler? December 19, 2015 at 4:02pm Reply

  • Luda: This was my first time baking ginger cookies, for some reason they came out looking more like biskits or softer kind of cookies. I don’t have any cracks on top at all like the picture shows, its smooth and soft, I wonder why?
    They still delicious! =) December 19, 2015 at 6:51pm Reply

  • Jan: I tried making these tonight and they came out very flat, any ideas why? December 20, 2015 at 6:33pm Reply

  • Susan: Thanks so much! I “won” our Cookie Swap today with these cookies. Not that it was a contest, but in my head it was! :) Delicious and beautiful. December 22, 2015 at 7:08pm Reply

  • Janet Golden: Hi,
    First thing… I love everything about these cookies! Probably too late to ask a question, though… could you please tell me the pattern name and maker of your plate with the holly and the berries on it? If i had that, I would really feel like my cookies were very special like yours! Thank you. February 18, 2016 at 7:00am Reply

  • Amanda: Are these ok to freeze October 14, 2016 at 5:48am Reply

  • Holly: Do you know if these would freeze well? November 9, 2016 at 7:32pm Reply

  • Caroline M: These cookies are amazing! I make them every year for teachers christmas gifts, cookie exchanges, and holiday parties– always a huge hit! Just like classic gingerbread cookies, but chewy, delicious, and absolutely adorable. Thanks for sharing! November 18, 2016 at 8:56am Reply

    • Jaclyn: So glad you love them Caroline! November 18, 2016 at 10:29am Reply

  • Dumitru ana: Perfect cookies! November 24, 2016 at 4:38am Reply

  • Ana: Perfect cookies! November 24, 2016 at 4:39am Reply

  • Gail Ryan: Maybe it’s just me, but I can’t get the chocolate runny enough to dip. I’ve tried Meklin melts and white chocolate chips…in the microwave and on a double boiler. Even with the margarine the melted choc is too thick for dipping. Any advice?

    The cookies are delicious!!! November 29, 2016 at 2:34pm Reply

  • Michael: Can I chill overnight before cooking? December 3, 2016 at 7:38pm Reply

  • Sarah: My cookies have been turning out very chewy (not totally bad), an not as beautiful as yours! They are more flat with out the lovely cracks. I am following directions and am generally a great baker…any tips? I can send a pic if you tell me where to send it! December 9, 2016 at 1:16pm Reply

  • Corrin: I made these last year and everybody loved them. So many asked for the recipe! They are on my to-do list for tomorrow! Easy to make and wonderful flavor! December 10, 2016 at 8:36pm Reply

    • Jaclyn: I’m glad they were enjoyed Corrin! December 13, 2016 at 2:36pm Reply

  • Ashley: I am way late to the party, but I just made these this weekend and they are an amazing cookie!! So easy to make and I received so many complements!! Thank you for such a wonderful recipe! December 11, 2016 at 3:17pm Reply

    • Jaclyn: I’m so glad they were enjoyed Ashley! December 13, 2016 at 2:34pm Reply

  • Nadia: Made them, without dipping in white chocolate. Absolutely delicious, but 1.5 tablespoons is too big. I think .5 tablespoon is a better size. My cookies did not crack on top like the pics above. December 11, 2016 at 6:33pm Reply

  • Samantha Ryan: I now make these every year. They are PERFECT! December 13, 2016 at 7:11pm Reply

  • Shawn Killebrew: Has anyone tried shipping these? Any suggestions? December 15, 2016 at 9:16am Reply

  • Wen: These are my staple Christmas cookie since last year! So good and because of the added detail, make an awesome gift idea! My neighbors love me…lol
    Great recipe! (but agree with another poster, .5 tbsp as opposed to 1.5.) tend to smoosh less ;) December 16, 2016 at 10:44pm Reply


  • Michelle: Has anyone tried freezing them? I’m worried the icing may look different when thawed :( December 18, 2016 at 8:40pm Reply

  • Tally: Would you be able to convert it in to grams for me?? December 23, 2016 at 7:09am Reply

  • Karen Dennis: One of the best cookies I have ever eaten. Two friends have made them and they look just like your photo. I’ll be baking them soon:) December 23, 2016 at 5:08pm Reply

    • Jaclyn: I’m glad you loved them Karen! January 3, 2017 at 11:42am Reply

  • Shelisah Piggee: This is such a great recipe.. they’re honestly good without the chocolate. So happy I found your page!!!!! December 23, 2016 at 7:43pm Reply

    • Jaclyn: I’m glad you loved them Shelisah! January 3, 2017 at 11:42am Reply

  • Deb s: These look delicious but something went terribly wrong when I made them today. They melted in the oven as flat as a pancake, could there be something off in the measurements? It might have been me… December 24, 2016 at 10:16am Reply

    • Tammie: Did your comment ever get replied? I have made these twice and followed the recipe VERY carefully and both times they turn out flat, dark brown, and thin. Chilled dough and non chilled dough. I see others have had the same issues but those comments are never repied to. November 26, 2017 at 6:44pm Reply

      • Jaclyn: Sorry! I have 1,000+ recipes so it’s hard to find time to reply to every question on all of them. Which method did you use to measure your flour? I used the scoop and sweep method rather than spooning into a measuring cup and leveling – I’m wondering if that’s the issue? You could also try cutting back on the molasses just a bit. November 28, 2017 at 10:01pm Reply

      • Nicole: Make sure your baking soda is not old too. December 4, 2017 at 11:09pm Reply

      • Lyn: I made these and they were awesome ! Next time though they were flat, and spread like a pancake. I guess sugar and butter make cookies spread so this time was super careful and measured everything 3 times ! Turned out great. Also made sure my dough was super chilled. December 8, 2017 at 4:45pm Reply

        • Jenn: Yes! The first 6 I tried in the oven came out like this. For the rest I made sure to keep dough in the fridge when not in use and only took out just what you needed at the time. Also try not to man-handle them too much bc the heat from our hands can change how they bake. December 23, 2017 at 1:04pm Reply

  • Lori Payne: A-M-A-Z-I-N-G!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! <3 ( ; ( : December 29, 2016 at 4:09pm Reply

  • Martin: Hi – I have someone who is allergic to cinnamon. How much would it change the taste if omitted? I have often wondered if another spice could be used as a substitute for cinnamon – that would not be too noticeable. It really creates a problem in baking cakes and cookies especially, i.e., carrot cake, apple cake, etc. Any suggestions would be greatly appreciated. May 5, 2017 at 3:00am Reply

  • rachael bangert: These were my favorite cookies I made last year. I just hunted this recipe down so I can make them again. They are amazing. They are like adult oatmeal cream pies. November 14, 2017 at 1:59pm Reply

    • Jaclyn: Glad you liked them! Thanks for leaving a review! November 15, 2017 at 2:20pm Reply

  • Lexi: My family loved these cookies. I made them without the chocolate dip and they were still perceived to be really good. November 19, 2017 at 6:53am Reply

  • Dustyn: Make this every year. One of my favourite holiday treats. Great to make ahead and freeze and stay moist! November 24, 2017 at 9:06pm Reply

    • Jaclyn: I’m so glad you like them Dustyn! Thanks for taking the time to leave a review! November 25, 2017 at 1:00am Reply

    • Jenn: Do you freeze the dough and bake when you’re ready or do you make them and then freeze the cookie? December 23, 2017 at 1:06pm Reply

  • Joanne: Now a new Christmas favorite! My family loves them. November 29, 2017 at 1:48pm Reply

  • Sonya: Can I make the dough ahead of time and chill for a few days?? November 30, 2017 at 7:23pm Reply

  • Molly Nichols: I plan on making these beautiful cookies for a Christmas cookie swap this weekend. For the frosting, can I replace vegetable oil for the Crisco? Or is Crisco a must? December 1, 2017 at 12:33pm Reply

  • Molly: Came across this recipe two years ago and I have made them every Christmas since (this year going on third year). They are a hit with family and friends. Even an old boyfriend who was not a cookie fan in general (I know, shoulda seen the red flag instantly) loved these. Thank you! December 1, 2017 at 7:35pm Reply

    • Jaclyn: Lol glad they were enjoyed! December 4, 2017 at 1:19pm Reply

  • Rebecca Thomas: What is scoop and sweep. December 2, 2017 at 8:31am Reply

  • Diane: What is the secret to a soft cookie vs crispy? I never seem to get it right. December 2, 2017 at 9:04pm Reply

  • Debbie Busby: These were great! Made them as a treat for the Christmas parade & they were a big hit with family & friends. Will definitely make these again 😊 December 4, 2017 at 4:32am Reply

    • Jaclyn: So glad you enjoyed them Debbie! December 4, 2017 at 11:48am Reply

  • Kelly: Do these freeze ok with the chocolate on them? Want to make in advance for a cookie exchange! December 4, 2017 at 6:25pm Reply

  • Jennifer: Hi Jaclyn: How long does the white chocolaye take to dry on the cookies, please? December 8, 2017 at 2:45pm Reply

  • Td: Awesome! December 9, 2017 at 9:59am Reply

  • Kristine: Unless I missed it… it does not state a recommended baking temperature? What do I preheat my oven too? December 9, 2017 at 2:31pm Reply

  • Heather: Jaclyn, I don’t have an electric stand mixer. Will a hand mixer be sufficient? December 9, 2017 at 4:34pm Reply

    • Jaclyn: It should work until the batter starts to get thick (when adding flour mixture) then I’d mix by hand as needed. I hope you love them! December 9, 2017 at 5:08pm Reply

  • Marcia L Ryan: I made these for a cookies exchange party for Christmas…..they were awesome and fun to make!! December 9, 2017 at 7:37pm Reply

  • Maggie: Made these last year, 2016, they were a huge hit! Making them again today, dec, 2017. December 11, 2017 at 10:28am Reply

    • Jaclyn: Thanks for taking the time to comment Maggie! Glad they are being enjoyed. :) December 11, 2017 at 11:42am Reply

  • Omi Pooh: I love Ginger cookies and plan to make these. However, my mixer does not have a paddle attachment, can I use a standard mixer? December 11, 2017 at 10:33am Reply

  • Christine: Thank you for sharing your recipe. I made these for a holiday lunch at work & my coworkers loved them!! I am absolutely saving this recipe for a cookie swap. Once dipped in white chocolate the cookies look like they have little hats on. I used holly sugar candies stuck in the white chocolate instead of pipping the holly decorations on. Totally made the cookies so cute!! December 13, 2017 at 12:00pm Reply

    • Jaclyn: Thanks for the positive feedback Christine! December 13, 2017 at 1:17pm Reply

  • Hannah: I made these with a friend last night and they were amazing!!! We doubled the recipe and it still turned out perfect! Instead of decorating with holly, I sprinkled them with peppermint surgar sprinkles, it added a nice touch and was easier than piping- I’m not that artistic. I put some in some cute pastry bags and have them to friends as a simple early Christmas gift, and my Husband took the rest too work – everyone loved them! Thanks for this great recipe! I’ll definitely be making more in the near future! December 14, 2017 at 9:53pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review – glad they were enjoyed. :) December 15, 2017 at 11:49am Reply

  • Katie: Is there anything besides shortening to add to white chocolate for frosting? I saw you said butter doesn’t work, what about veg oil or maybe coconut oil? December 16, 2017 at 5:03am Reply

  • Christine: Love the look of these cookies! I want to make them for an office work party but I won’t have much time the day right before the event so I am wondering would the dough chill well in the fridge for a day and overnight? Or would it be better to bake the cookies and let them sit for a couple days before serving them? Please help!! December 18, 2017 at 12:32pm Reply

  • Christina: My daughter and i already made a batch of these and they were amazing! Could I make the dough up and refrigerate a day or two in advance if I wrap it tightly in plastic wrap? December 19, 2017 at 12:05am Reply

  • Patricia: Just made these with my daughter who requested a gingerbread cookie. These taste amazing! it’s just the right mix of flavor. It’s spicy enough to appreciate the flavors but it’s not overwhelming like many of the other recipes I’ve tried. We voted not to dip them in chocolate as we loved the flavor of the cookie just as it was. December 20, 2017 at 8:24pm Reply

    • Jaclyn: So glad to hear this! I’m not a fan of the overpowering ones as well. December 21, 2017 at 3:18pm Reply

  • Lori Payne: I hated them December 21, 2017 at 9:10am Reply

  • Wendy: The most delicious and tasty holiday treat! Such a huge favourite and friends just raved about them! Make them every year now! Love these! December 21, 2017 at 1:52pm Reply

    • Jaclyn: So glad you love them Wendy! December 21, 2017 at 3:56pm Reply

  • Jaye: What was the icing you decorated with Betty Crocker cookies icing, I tried to make some icing but it was nothing looking a sign good as yours. December 22, 2017 at 7:04pm Reply

  • Jenn: This is my second Christmas making these cookies. I always make a several different types but these are always the favorite. Thank you for this recipe! December 23, 2017 at 1:00pm Reply

  • Lori Payne: Why December 24, 2017 at 5:01pm Reply

  • sara: Wow, Jaclyn
    I loved the icing, in fact, that is what caught my attention at first. After baking…yumm…that they taste great too!!It is perfect mixture of flavors. Loved it. Is there anything I can use for icing other than white chocolate? Please suggest. May 7, 2018 at 8:33am Reply

  • Viniscookbook: I would like to try at my home. Thank u so much for this beautiful recipe. May 15, 2018 at 12:09am Reply

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