The Best White Chocolate Gingerbread Cookies

Kristen Massad — Wed, 15 Dec 2021 05:31:15 +0000

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.

Does this cookie dough need to be refrigerated before baking?

No! This cookie dough can be made and scooped without refrigerating in between, which makes for a quick baking process!

I don't love white chocolate, can I add semisweet chocolate chips?

Absolutely! I love the white chocolate combination with the ginger, but if you prefer semisweet chocolate chips, that would be great as well!

How long will these stay fresh for?

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.

Can I make the dough in advance?

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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