The classic soft and chewy gingerbread cookie, with the perfect balance of sweetness and spice, dipped in decadent white chocolate. Gluten-free with a dairy-free option.
I love the smells of holiday baking, especially that of gingerbread. There is nothing quite like the smell of gingerbread baking in the oven. Gingerbread just smells like the holidays to me. It’s such a warm and cozy scent. I love all things gingerbread, especially these gluten-free, white chocolate dipped gingerbread cookies!
Classic gingerbread cookies.
These gingerbread cookies are perfectly balanced between sweet and lightly spiced. A soft and chewy cookie with crisp edges dipped in white chocolate. The decadent white chocolate coating takes these gingerbread cookies to a whole new level. These are my family’s favorite holiday cookie, and my littlest one likes them without the white chocolate! My family loves these so much I start baking them even before Thanksgiving. You will love these classic holiday cookies, and I promise no one will even know they are gluten-free.
This cookie was the first place winner of the
7th Annual Gluten-Free Cookie Swap!
Looking for more gluten-free holiday cookies? Try my Almond Spritz Cookies (Gluten-Free & Dairy-Free) or my Gluten-Free Chocolate Cherry Thumbprint Cookies.
Cookie recipe adapted from Gingersnaps from Betty Crocker’s 40th Anniversary Cookbook.
Gluten-Free White Chocolate-Dipped Gingerbread Cookies {Dairy-Free Option}
Ingredients
- 3/4 cup unsalted butter softened (dairy-free use Earth Balance butter)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free flour I like gf Jules and Pillsbury gluten-free
- 1/2 teaspoon xanthan gum leave out if your flour already has it
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 6 tablespoons sugar for rolling
- 3 cups gluten-free white chocolate chips omit if dairy-free and see glaze recipe
- 3 Tablespoons shortening omit if dairy-free
- gluten-free sprinkles
Dairy-free glaze:
- 1 cup of powdered sugar
- 2 teaspoon pure vanilla extract
- 2-4 teaspoons of non-dairy milk I like cashew or coconut milk
Instructions
-
In a large bowl cream together butter, 1/2 cup sugar and brown sugar until fluffy.
-
Add egg, molasses, and pure vanilla extract. Mix until fully blended.
-
In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.
-
Pour dry ingredients slowly into the wet ingredients and mix on low until combined.
-
Chill cookie dough for 1 hour.
-
Preheat oven to 350 degrees.
-
Add 6 tablespoons of sugar to a small bowl.
-
Using a cookie scoop or a rounded tablespoon scoop out cookie dough and roll into a round ball.
-
Roll cookie ball in the sugar and place on a parchment paper lined cookie sheet.
-
Dip the bottom of a drinking glass into the sugar and use the bottom of the glass to press the cookie ball flat.
-
Repeat placing cookies 2 inches apart.
-
Bake for 8 to 10 minutes.
-
Allow the cookies to cool on the cookie sheet for several minutes before carefully transferring to a wire rack to completely cool.
-
Cool completely before dipping cookies into white chocolate or glaze.
-
In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon of shortening at a time in the microwave for 30 seconds to 1 minute.
-
Stir to make sure it is fully melted and smooth. You will need to melt several batches because the chocolate cools quickly.
-
Using a spoon, pour the melted white chocolate mixture on half of the cookie. Spread the white chocolate with the spoon to smooth out if necessary.
-
Place on a parchment lined cookie sheet and use gluten-free sprinkles to decorate.
-
If using the dairy-free glaze, mix all ingredients together until smooth. You can sprinkle the glaze on the cookie with a spoon or spread it on with a spoon and then decorate with sprinkles. Have fun and get creative! The glaze will not be as white or a thick as the white chocolate, but it will be as tasty.
-
Store in an airtight container.
-
Enjoy!
Recipe Notes
Mama says, "always check your labels!"
Cookie recipe adapted from Gingersnaps from Betty Crocker's 40th Anniversary Cookbook.
0
Celeste Noland says
These look so good Audrey! A must for any gathering over the holidays.
Audrey says
Thank you Celeste! They are my family’s favorite holiday cookie.
nicoleanndawson says
Love that added white chocolate dip to these cookies!
spabettie says
these are so festive and fun – and gingerbread is always a good thing…
Chrystal @ Gluten-Free Palate says
I love that these are dipped in white chocolate! They look perfect.
Leslie says
I need to get baking! These will be a great addition to a cookie exchange. Dipping them in chocolate with the sprinkles make them so festive.
Audrey says
You can never go wrong with a gingerbread cookie. The white chocolate takes them to a whole new flavor level! The sprinkles are just so much fun. My kids are all about the sprinkles.
Alisa Fleming says
Big, chewy gingerbread cookies are my favorite. And it’s so wonderful of you to include a dairy-free option.
Audrey says
Thank you so much!They are one of my favorites. There are three of us that is dairy-free, so I try to find dairy-free options too.
Amanda says
These will be fun for a mommy and me cookie session. My little would love to help…help eat them!
Audrey says
Absolutely! My kids loved them!
Steph says
Have you tried rolling this recipe to make gingerbread mean?
Audrey says
Hi Steph! I have not tried to make these into gingerbread men. It may work if you chill the dough. If you decide to try it, please let me know how it does. Happy holiday baking!
Amy walkkents says
my kids loved it
Audrey says
I am so happy that they enjoyed it! My kids love them too!