Tested till perfect White Chocolate Ginger Buttons
White Chocolate Ginger Buttons
Photography by Jeff Coulson

White Chocolate Ginger Buttons

Just a pinch of cinnamon takes white chocolate to even greater heights of flavour. It also acts as a delicious counterpoint to the gingery spice of these cookies, which are perfectly crispy on the outside and delectably chewy on the inside.

By Canadian Living

Source: Canadian Living Magazine: December 2013

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 2-1/4 hours
  • Portion size 45 cookies


  • 1 1batch Basic Ginger Cookie Dough
  • 8 squares 8squares(each 28 g) white chocolate, chopped
  • Pinch Pinchcinnamon
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Roll dough by 1 tbsp into balls; place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Press thumb into centre of each ball to make well.

Bake in 350 F (180 C) oven just until edges are firm to the touch, 10 to? 12 minutes. (Wells will have mostly filled in.) Remove from oven; using? back of round 1 tsp measure, gently re-press wells. Let cool on pans on racks for 5 minutes. Transfer to racks; let? cool completely.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring until smooth. Stir in cinnamon. Spoon about 1 tsp into each well. Let stand until chocolate is firm, about 1 hour.

Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.

Nutritional Information per cookie: about

cal 85 pro 1g total fat 3g sat. fat 2g
carb 14g dietary fibre 0 sugar 9g chol 8mg
sodium 34mg potassium 59mg


calcium 1 iron 3 vit A 2 folate 4
This recipe is featured on Drop cookies for The Great Canadian Cookie Exchange
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