These white chocolate gingerbread cookies make the perfect holiday dessert. This classic recipe is so easy to make and contain all the best flavors of Christmas!
Line a large baking sheet with parchment paper, set aside.
Mix dry ingredients (flour, baking soda, cinnamon, ginger, cloves and salt) together in a small bowl, set aside.
In the bowl of your standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for two minutes.
Add molasses, egg and vanilla to the butter/brown sugar mixture and beat for 60 seconds or until mixture becomes lighter brown.
Add dry ingredients and beat until combined.
add white chocolate chips and stir until evenly distributed.
Put dough in airtight container in the refrigerator for at least 1 hour.
Use a small cookie scoop, or roll 2 TBS portions of dough into balls by hand and place on prepared cookie sheet about 2 inches apart.
Bake for 10-13 minutes in preheated oven until tops are set.
Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!
Notes
Ingredient Substitutions
Butter. I use salted butter in this recipe. Unsalted butter also works well, you may just need to increase the amount of sea salt.
Brown Sugar. I recommend light brown sugar for this gingerbread cookie recipe! However if you like a little bolder, molasses taste then you can use dark brown sugar!
Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies.
All-purpose flour. I bake with unbleached, purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free.
Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary.
Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
White Chocolate Chips. Only use high-quality white chocolate in baking! Read the ingredient list. If cocoa butter and sugar aren't the first two ingredients then do not buy them. My favorite variety in taste, texture and quality of ingredients is the Trader Joe's brand white chocolate chips.
If white chocolate chips aren't your thing, then feel free to substitute butterscotch or cinnamon chips for amazing results!
Store
Store these white chocolate chip gingerbread cookies in an airtight container at room temperature for 4-5 days. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays!
Freeze
Freeze the baked cookies for up to 1 month in an airtight container in the freezer.I prefer to freeze the dough, rather than baked cookies. To do this follow these instructions:
Roll the dough into balls
Place dough balls onto a cooking sheet
Flash-freeze them in the freezer until hard.
Transfer to an airtight, freezer-friendly container or ziplock back and store until ready to bake.
To bake: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions and bake.