White Chocolate Ginger Buttons White Chocolate Ginger Buttons

White Chocolate Ginger Buttons image Image by: White Chocolate Ginger Buttons image  Author: Canadian Living

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.

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: December 2013



Use our Basic Ginger Cookie Dough recipe.

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 facts per cookie: about

  • Sodium 34 mg
  • Sugars 9 g
  • Protein 1 g
  • Calories 85.0
  • Total fat 3 g
  • Potassium 59 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 2.0
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Baking & Desserts

White Chocolate Ginger Buttons