Soft and chewy, loaded with ginger, a dash of cinnamon, a rich molasses flavor, white chocolate chips and coated in sugar; these are The Best White Chocolate Gingerbread Cookies that you are going to love this holiday season.
After creating this recipe for our annual family and friend cookie exchange, I knew that I needed to share this recipe with you. All the flavors of the holidays in one soft and chewy bite.
I could not love this cookie more and I never realized how much I love the combination of white chocolate and ginger. Made with light brown sugar, molasses, ginger, cinnamon, both baking powder and baking soda for a light and chewy texture, loaded with white chocolate chips and finished off with a sparkly sugar coating! So robust in flavor and a beautiful golden color!
If you love gingerbread cookies, you will also love these bite size Gingerbread Snowball Cookies or this beautiful Gingerbread Layer Cake!
Ingredients
Flour-All purpose flour is the best option for this cookie!
Spices-Ground ginger and ground cinnamon are the two spices that make this cookie so good!
Leavening Agent-Using both baking powder for a light and airy cookie and baking soda for a soft and chewy cookie.
Butter-Unsalted butter at room temperature
Light Brown Sugar- Creates a soft and chewy texture but can be replaced with dark brown sugar for a darker and richer flavor.
Molasses- Adding a robust flavor to this ginger cookie
Egg-Only one egg needed!
White Chocolate Chips- A great flavor combination to ginger, but can be replaced with semi sweet chocolate chips if white chocolate isn't your thing!
Step by Step Directions
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper
- In a medium bowl combine the flour, ginger, cinnamon, baking powder, baking soda and salt; set aside
- In a mixing bowl with paddle attachment, cream together the butter and light brown sugar until combined
- Add in the molasses, vanilla extract and egg and mix to combine
- Slowly add the dry ingredients to the butter mixture and mix until smooth and creamy and then add the white chocolate chips
- Scoop the batter into 1 ¼ ounce balls, roll each ball of dough in granulated sugar to cover completely and then place on a parchment lined baking sheet about 3 inches apart
- Bake the cookies for 9-10 minutes
- Remove the cookies from the oven and allow them to cool before removing them from the pan
Tips and FAQS To Make The Best Cookies
Room Temperature Ingredients- It is really important to use room temperature ingredients when making cookie batter. This ensures that everything gets mixed together evenly and will bake evenly!
Sugar Coated-These gingerbread cookies are extra delicious because of the sugar coating on the outside, make sure not to skip this step.
No! This cookie dough can be made and scooped without refrigerating in between, which makes for a quick baking process!
Absolutely! I love the white chocolate combination with the ginger, but if you prefer semisweet chocolate chips, that would be great as well!
Cookies are typically best when enjoyed the same day as they are baked, but these are a super soft cookie that will taste great 2 day after baking them. If you are not going to eat them within 2 days, go ahead and freeze them until you are ready to serve them.
Yes! Make the dough in advance and keep in an airtight container. When you are ready to bake them, remove the dough from the fridge, scoop and bake!
More Holiday Cookies You Will Love
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The Best White Chocolate Gingerbread Cookies
Ingredients
- 2 ¼ Cup All Purpose Flour
- 2 Teaspoon Ground Ginger
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Powder
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 12 Tablespoons Unsalted Butter Room Temperature
- 1 Cup Light Brown Sugar
- ¼ Cup Molasses
- 1 Teaspoon Vanilla Extract
- 1 Egg
- 1 Cup White Chocolate Chips
Sugar Coating
- ½ Cup Granulated Sugar
Instructions
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper
- In a medium bowl combine the flour, ginger, cinnamon, baking powder, baking soda and salt; set aside
- In a mixing bowl with paddle attachment, cream together the butter and light brown sugar until combined
- Add in the molasses, vanilla extract and egg and mix to combine
- Slowly add the dry ingredients to the butter mixture and mix until smooth and creamy and then add the white chocolate chips
- Scoop the batter into 1 ¼ ounce balls, roll each ball of dough in granulated sugar to cover completely and then place on a parchment lined baking sheet about 3 inches apart
- Bake the cookies for 9-10 minutes
- Remove the cookies from the oven and allow them to cool before removing them from the pan
Nutrition
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