White Chocolate Gingerbread Cookies

5 from 2 votes

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!

Prep Time15

Cook Time13

Chilling time1

Total Time1 28

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

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 cups packed brown sugar
½ cup salted butter softened
3 Tablespoons molasses
1 large egg room temperature
1 teaspoon pure vanilla extract
½ cup white chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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.
- 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.

Or, freeze rolled cookie dough balls in an airtight container in the freezer for up to 2 months.

To bake: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions and bake.

Nutrition