Gingerbread White Chocolate Cookies (Printable Version)
Soft, spiced gingerbread cookies with creamy white chocolate chips—ready in just 32 minutes for festive treats.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 1 cup white chocolate chips
→ For Rolling
14 - 1/4 cup granulated sugar
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
03 - In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 2–3 minutes.
04 - Beat in molasses, egg, and vanilla until well combined.
05 - Gradually mix dry ingredients into wet ingredients until just combined.
06 - Fold in white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized balls of dough, roll in granulated sugar, and place 2 inches apart on prepared baking sheets.
08 - Bake for 10–12 minutes until edges are set but centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- The white chocolate mellows the spicy ginger into something creamy and luxurious
- These stay incredibly soft for days, thanks to the molasses doing its magic
02 -
- Underbaking slightly creates the fudgiest center, so pull them when edges look done
- The sugar coating is what gives these their bakerystyle crackly appearance
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Room temperature ingredients prevent the dough from seizing up