White Chocolate Gingerbread Cookies
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!
Servings: 14 Cookies
Cost: $4
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- ½ cup salted butter (softened)
- ½ cups light brown sugar (packed)
- 3 Tablespoons molasses
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- 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 a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter and brown sugar for 1 minute.
- Add the molasses, egg and vanilla to the butter/brown sugar mixture and beat for 60 seconds or until mixture becomes lighter brown.
- Then, add the dry ingredients and beat until combined.
- Stir in the white chocolate chips until evenly distributed throughout the dough.
- Transfer the dough to airtight container in the refrigerator for at least 1 hour, and up to overnight.
- Use a 2 Tablespoon cookie scoop to portion dough, roll it 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 before transferring to a wire rack to cool completely.
Video
Notes
Ingredient Substitutions
- Salted Butter. Unsalted butter is a great substitute.
- Brown Sugar. using dark brown sugar works well.
- Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies.
- All-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 it isn't real white chocolate.
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- If white chocolate chips aren't your thing, then feel free to substitute butterscotch or cinnamon chips for amazing results!
Nutrition
Serving: 1cookie | Calories: 157.6kcal | Carbohydrates: 24.1g | Protein: 2g | Fat: 7.5g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.8g | Cholesterol: 31mg | Sodium: 187.4mg | Potassium: 161.1mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 225IU | Calcium: 53mg | Iron: 1.5mg