Have you baked something yet this holiday season? Something fantastically sweet, warm and ooey-gooey? If not, I encourage you to take the time out. There’s something spectacular about having a giant baking day with your friends and family; and of course, I’m here to set you up for baking success.

It’s actually quite ridiculous how many cookie recipes I have on this blog. Gluten free ones, double chocolate, lots of brown butter, and some hearty oatmeal bites too! So of course, when Caribou Coffee asked to partner with me to help celebrate their new Gingersnap Cookie Mocha, I was delighted to bake a cookie that would pair perfectly with their new creation. Or of course if you aren’t a fan of mochas or lattes, you could try dipping this scrumptious cookie in a hot cup of coffee (their holiday Reindeer Blend is absolutely fabulous).

White-Chocolate Dipped Brown Butter Ginger Cookies with Pistachios - new favorite Christmas cookie!

I don’t even know how this recipe came to me but only knew that I wanted to bake a unique and gingery cookie. Something that could live throughout this holiday season; a cookie that would win you recipe contests at work and perhaps even change your life (cookies can totally do that you know!).

I settled on a molasses ginger cookie; one that’s made with brown butter ensuring that the cookie has notes of caramel and so that they would stay soft for days. I realized that it wasn’t enough quite to just do a simple molasses cookie, so I dipped them in a bit of sweet white chocolate and sprinkled salted, roasted pistachios on top. A combination of all things I adore.

Soft Ginger Molasses Cookies made with brown butter then dipped in white chocolate and topped with molasses!


I mean really, isn’t this kind of the cookie of all cookies? Outside of the classic chocolate chip, of course.

White-Chocolate Dipped Brown Butter Ginger Cookies with Pistachios - new favorite Christmas cookie!

Oh and here’s another bonus: They’re wonderful for gift giving. Or for eating all yourself if you prefer. And in case you’re wondering – yes, they’re delicious dipped in a piping hot cup of joe.

Soft Ginger Molasses Cookies made with brown butter then dipped in white chocolate and topped with molasses!



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White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios
Recipe type: Cookies, Dessert, Holiday
Prep time: 
Cook time: 
Total time: 
Delicious soft molasses ginger cookies made with brown butter and brown sugar then dipped in white chocolate and topped with pistachios!
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 teaspoons ginger
  • 1 teaspoon allspice
  • 3/4 cup butter
  • 1 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/4 cup granulated sugar for rolling
  • 3/4 cup white chocolate chips
  • 1 teaspoon coconut oil
  • 3/4 cup shelled roasted and salted pistachios, finely chopped
  1. Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
  2. With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).
  3. Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes. Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough. Makes 20-22 cookies.
  4. Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet. Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth. Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set. Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate. Enjoy with a nice cup of coffee!

If you love coffee as much as I do, be sure to follow Caribou Coffee on Pinterest and Instagram.

Disclaimer: This post is in partnership with Caribou Coffee but of course, all opinions are my own! Thanks for continuing to support Ambitious Kitchen!