White Chocolate Gingerbread Bites

It is always important to have variety in your cookie exchanges! This recipe is definitely going to be a hit. Homemade gingerbread dipped in white chocolate with a cinnamon infused semisweet chocolate drizzle! This cookie screams the holiday season and will leave people begging you for the recipe!!

White Chocolate Gingerbread Bites:

Prep time: 15 minutes

Wait time: 30 minutes

Cook Time: 15-20 minutes

Yields: two dozen cookies



  • ½ cup (1 stick) butter at room temperature
  • ½ cup dark brown sugar
  • ¼ cup molasses (or dark corn syrup if you don’t have any)
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1 ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 tablespoons water
  • 1 1/2 cup white chocolate chips
  • 1/2 cup semisweet chocolate

Tools Needed:

  • Plastic Wrap
  • Knife
  • Baking sheet
  • Parchment Paper
  • Oven
  • Mixing bowls
  • Hand mixer or whisk
  • Cooling Rack
  • Wax paper (great to roll dough out on)


  1. Preheat oven to 375 degrees F
  2. Begin by adding your butter, sugar, molasses, and egg into a bowl. Use mixer to fully mix ingredients.
  3. Now mix your dry ingredients together (Flour, Baking soda, Cinnamon, Ginger, Cloves).
  4. Slowly mix in your dry ingredients with your wet ingredients, after pouring ¼ of dry ingredients into bowl add one tablespoon of water, when you get to ½ of the dry ingredients added add your last tablespoon of water.
  5. Continue mixing till fully mixed
  6. The dough will seem almost too dry, but that is how it is supposed to be!
  7. Now form two balls with your dough, this will probably require kneading as the dough will be separated and almost powdery before you start forming the balls.
  8. Wrap dough in plastic wrap then let rest in fridge for at least thirty minutes
  9. After you have let the dough firm up in fridge take it out and roll the dough out on a flat surface.
  10. Cut into small 1 inch wide triangles
  11. Place cookies onto parchment paper lined baking tray and place into oven for 15 minutes or until dough feels firm
  12. Remove cookie sheet from oven and let cool for five minutes before moving to cooling rack.
  13. When cookies have fully cooled, carefully melt your white chocolate down till it is fully melted doing 15 second intervals in the microwave and stirring in between.
  14. Line baking tray that will fit into your freezer with parchment paper.
  15. Use fork to dip gingerbread pieces into white chocolate and coat the entire piece of gingerbread.
  16. Place the cookie onto parchment paper and continue dipping until all are coated
  17. place into freezer for 10 minutes
  18. Melt semisweet chocolate carefully in microwave, doing 15 second intervals and stirring in between. Add a pinch of cinnamon to your chocolate.
  19. Remove cookies from freezer and drizzle your cinnamon infused dark chocolate ontop
  20. place back into freezer to set the chocolate.
  21. Enjoy!

White Chocolate Gingerbread Bites 2 Thanks for reading! ~ Madeline