This Ginger Sugar Cookies recipe is sure to be a smashing hit with your family and friends this holiday season! They’re delicious and very easy to make.
White Chocolate Ginger Cookies
Most likely you’ve tasted sugar cookies since they’re one of the most popular cookies that have been around for ages. However, there is a good chance that you haven’t tried these incredible Ginger Sugar Cookies yet.
When you love the sweet taste of traditional cookies but are also a fan of gingerbread cookies, these baked treats are a must-have because they combine the flavor of both into one.
Impress your loved ones this year with a twist on a classic treat. These cookies are perfect for baking and serving during the holidays when spending time with family and friends. Best of all, it’s not hard to make these tasty treats!
Why You’ll Love this Sugar Cookie Recipe:
- Two cookies in one: These cookies have the perfect taste, combining the flavor of sugar and gingerbread cookies into one baked treat.
- Easy to make: Ginger Sugar Cookies aren’t hard to make. If you want something simple, easy, and fun to prepare, these are an excellent choice.
How to Make Ginger Sugar Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Beat the sugar and butter in a stand mixer bowl.
- Add your vanilla, flour, baking soda, baking powder, and salt.
- Next, add your cinnamon, ginger, cloves, nutmeg, and molasses, folding together into the dough.
- Shape your dough in a ball, cover it in plastic, and then set it in the fridge for 30 minutes.
- Set your oven to 350°F and line baking sheets with parchment paper.
- Roll two tablespoon pieces of dough into balls and slightly flatten them on the cookie sheet.
- Bake for 10 minutes.
- Remove from your oven and then spoon your red and green candy melts into a bag.
- Dip your cookies halfway into the white chocolate, make holly berries, continue decorating, and then let sit for 20 minutes.
Candy melts are basically melting chocolate. You can melt them and then dip your cookies into the melted chocolate.
It’s best to use light, unsulphured molasses when baking different goodies, including these cookies.
Absolutely. If you want to add more chocolate to the Ginger Sugar Cookies, you can easily do so by incorporating chocolate chips into the dough.
No, it’s not a good idea to skip chilling the dough. It helps the dough form and bake evenly when the cookies are in the oven.
If you plan to freeze the cookies, it’s best to freeze the dough and bake and decorate them later. Let the cookies thaw on the countertop for 30 minutes to 1 hour before baking, or add 2-3 minutes to the baking time if baking straight from the freezer.
These Ginger Sugar Cookies are such a huge hit! They are great when you want a unique cookie recipe that everyone will love.
Ginger sugar cookies turn out soft, chewy, and tender. They are a great addition to a cookie platter and will be sure to stand out thanks to the white chocolate and holly berry decorations.
Recipe Tips and Tricks
- Substitution: ½ teaspoon of allspice can be used in place of the cloves and nutmeg.
- Texture: Soft, chewy sugar cookies are loaded with warm spices and rich molasses and baked to a crackled perfection. They are half dipped into white chocolate and decorated with red and green candy melts for a festive finish.
Are these ginger cookies soft or crunchy?
These ginger cookies are soft! The molasses in them helps to keep them soft and chewy while giving them an amazing flavor.
What kind of white chocolate is best for dipping?
You can use white chocolate candy melts, white chocolate chips, or almond bark for dipping the cookies. This type of chocolate will harden slightly when cooled.
Can I dip these cookies in dark chocolate instead?
Absolutely! You can switch out the white chocolate for dark chocolate when you go to dip these ginger cookies.
Enjoy fresh-baked Ginger Sugar Cookies made with simple ingredients at home. You can get busy in the kitchen, prepare these tasty treats, and enjoy them with family and friends. They’re even great to hand out as gifts!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Ginger Sugar Cookies Recipe
- 1⅔ cups granulated sugar 297 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 3 large eggs 150 grams
- 2 egg yolks 42 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 4½ cups all-purpose flour 540 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup unsulphured molasses 170 grams
- 3 tablespoons ground cinnamon 27 grams
- 2 tablespoons ground ginger 18 grams
- 1 teaspoon ground cloves 3 grams
- 1 teaspoon ground nutmeg 3 grams
- 2 cups white chocolate 340 grams, melted
- 1 cup red candy melts 226 grams, melted
- 1 cup green candy melts 226 grams, melted
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
- Place the granulated sugar and butter into the bowl of a stand mixer fitted with a paddle attachment. Beat on high for 2 minutes to ensure that it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.1⅔ cups granulated sugar, 1½ cups unsalted butter, 3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
- Add the flour then baking powder, baking soda, and salt. Add the molasses, cinnamon, ginger, cloves, and nutmeg. Fold together until well incorporated and smooth.4½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ cup unsulphured molasses, 3 tablespoons ground cinnamon, 2 tablespoons ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg
- Shape the dough into a rough ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- While cookie dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap. Pinch off 2-tablespoon-sized pieces and roll into balls. Place the balls onto prepared baking sheets, leaving at least 3 inches of space between each. Slightly flatten each ball into discs about 1½ inches in diameter.
- Bake for 10-11 minutes. The centers will be soft and the edges should just be starting to brown.
- Remove from the oven and place onto a cooling rack to cool completely.
- Place the white chocolate in a small bowl. Set aside. Spoon the green and red candy melts into two separate Ziplock bags. Cut a small corner on each of them to pipe through.1 cup red candy melts, 1 cup green candy melts
- Dip each cookie halfway into the melted white chocolate.2 cups white chocolate
- Make holly berries by piping 3 small red dots onto the top half of the white chocolate.
- Make holly leaves by piping 2 lines for stems in the shape of a “v” so that 2 ends come together in the middle of the holly berries. Pipe two smaller “v”s onto both branches.
- Once decorated, let the cookies set at room temperature for 20 minutes or in the freezer for 10 minutes to harden before serving.
- ½ teaspoon of allspice can be used in place of the cloves and nutmeg.
- This cookie dough can be made ahead of time and frozen in an airtight container. When ready to bake, place the cookie dough on the counter to thaw for 30 minutes to 1 hour. Continue with step 5.
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