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Soft & Chewy Ginger Molasses White Chocolate Dipped Cookies

We're taking ginger molasses cookies to the next level by dipping them in our Whole-Lotta White Chokolada Coating Pieces, on sale this month during our July flyer, as well as our Bakers Fancy Molasses.


  • 4 ½ cups all-purpose flour

  • 4 tsp baking soda

  • 2 tsp ground cinnamon

  • 2 tsp ground ginger

  • 1 tsp ground cloves

  • ½ tsp salt

  • 1 ½ cup unsalted butter room temperature

  • 2 cup light brown sugar packed

  • ½ cup Bakers Fancy Molasses #23062

  • 2 large egg room temperature

  • ½ cup crystallized ginger chopped, plus more for topping, optional

  • 1 cup granulated sugar for dipping

  • 5 cups (900g) Whole-Latta White Chokolda Coating Pieces #24130 , melted


  • Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl.

  • In a mixer, beat butter, molasses, and brown sugar till pale and fluffy. Add egg and beat until combined.

  • Reduce speed to low and add in dry ingredients. Fold in crystallized ginger.

  • Cover and refrigerate at least 1 hour.

  • Preheat oven to 375F and line baking sheets with parchment or silicone mats.

  • Portion dough using a small cookie scoop. Roll into balls and dip tops into granulated sugar. Place on baking sheet at least 3" apart.

  • Bake for 10-12 minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.

  • Dip cookies in melted White Chokolada Coating Pieces. Place on parchment-lined baking sheets, and top with extra crystallized ginger if desired. Let set until coating is firm.

  • Yield: 60

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