Join me as I venture into unknown territories with cooking and baking. Here you'll find the latest and greatest mishaps and accomplishments! 

White Chocolate Ginger Cookies

White Chocolate Ginger Cookies

Can you believe we're halfway through December already? The holidays just fly by, which means we've got a lot of Christmas baking to do! To start things off I made some White Chocolate Ginger Cookies from this recipe on Pinterest. (As a quick heads up, these are sweeter ginger cookies, not ginger snaps.)

Let's get started!


I made the ginger cookie dough and started to roll them into balls. Heads up, because you use molasses these guys are STICKY. After they're rolled in sugar they're much more manageable. 

Before you stick them in the oven you'll want to flatten the tops of the dough balls a bit so you get a flat cookie (which is nice in this case)!


I ended up baking these cookies twice to get them more on the chewy/crispy side. If you like soft ginger cookies then 8-10 mins at 350 degrees is perfect!


The white chocolate chips have melted and it's time to start dipping our ginger cookies!

I've never been able to successfully microwave white chocolate chips; they always seize up and burn. Now I stick with using a double boiler. 


I dipped the cookies about halfway down and set them on parchment paper to dry. Now we bring out the Wilton Candy Melts and decorate!


For the holly decorations I used red and green Wilton Candy melts. I popped a few chips of each color in the microwave until they melted, then I put them in their own plastic bags and cut a tip off of each bag. From there I started with drawing the holly leaves, letting them dry, and then adding the holly berries.


I'm really happy with how these came out! As a note- these are not ginger snap cookies, these are sweet ginger cookies. Regardless, the ginger flavor pairs so well with the white chocolate that I'm definitely adding these to my trusty holiday cookie list!


Lessons learned:

  • The recipe calls for the cookies to be baked for 8-10 minutes at 350 degrees. That is great for softer ginger cookies, but I like these on the crispy side. I ended up baking these again the next day for an additional 6 minutes to toast them up a bit. Putting them closer to the top of the oven helped as well.
  • Refrigeration before dipping is key for these guys! I kept mine in the fridge overnight and it really helped keep the cookie together while dipping.
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