These gingerbread white chocolate chip cookies are a fun twist on the classic treat! They blend warm spices with sweet chunks of white chocolate, making every bite a cozy delight.
Baking these cookies is a joy—your whole kitchen will smell like the holidays! I love sharing them during family gatherings; they always vanish quickly. Give them a try—you won’t regret it!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies. You can substitute it with whole wheat flour for a nuttier taste or a gluten-free blend if you’re avoiding gluten. Just make sure the blend is suitable for baking!
Spices: Ground ginger, cinnamon, cloves, and nutmeg give classic gingerbread flavor. If you’re missing any spice, feel free to increase the others or use pumpkin pie spice as a shortcut!
Unsalted butter: For the best flavor, use unsalted butter so you can control the salt. You can replace it with coconut oil or vegan butter if you want a dairy-free option.
Molasses: This adds moisture and that deep, rich flavor. If you don’t have molasses, dark corn syrup or honey can work, but the taste will be slightly different.
White chocolate chips: They add sweetness to balance the spice. Dark chocolate or semi-sweet chocolate chips are great substitutes if you prefer a different flavor.
How Do You Get the Perfect Chewy Texture?
Achieving that ideal chewy texture involves balancing time and temperature during baking. Here’s how to do it:
- Don’t overmix the dough after adding the dry ingredients; stop once everything is just combined.
- Be careful not to overbake. Cookies are ready when the edges are set but the center looks slightly underbaked. They will continue cooking on the baking sheet.
- Allow them to cool for only a few minutes before transferring them to a wire rack. This keeps them soft and chewy!
Gingerbread White Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 10-12 minutes of baking time. You’ll want to set aside about 30 minutes in total to get these delicious cookies made—from mixing and baking to cooling and enjoying!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). It’s time to set the stage! Line two baking sheets with parchment paper or silicone mats to make sure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This mix of spices is what gives these cookies their warm, festive flavor. Once mixed, set it aside!
3. Cream the Butters and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy—this will take about 3 minutes. It’s like giving your cookies a cozy, fluffy bed!
4. Add the Wet Ingredients:
Now, beat in the egg followed by the molasses and vanilla extract until everything is well combined. This is where the magic really starts happening!
5. Combine Dry and Wet Mixtures:
Gradually add your dry ingredients into the wet mixture, mixing on low speed. Don’t worry about overmixing—just until it’s all combined is perfect!
6. Fold in the White Chocolate Chips:
Using a spatula, gently fold in the white chocolate chips, spreading them throughout the dough. Who doesn’t love extra chocolate in their cookie?
7. Scoop the Dough:
Scoop the dough by rounded tablespoons onto your prepared baking sheets, making sure to space them about 2 inches apart. They’ll spread a little while baking, so give them some room!
8. Bake:
Place your trays in the oven and bake for 10-12 minutes. Keep an eye on them! You want the edges to be set but the centers to still look soft.
9. Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
These gingerbread white chocolate chip cookies are perfect for sharing or indulging yourself! Enjoy the warm spices and creamy chocolate in every soft, chewy bite!
Can I Use Brown Sugar Instead of Granulated Sugar?
Yes, you can use brown sugar instead of granulated sugar! In fact, using all brown sugar will make the cookies a bit chewier and enhance the rich flavor, which is perfect for gingerbread cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like them to stay soft, add a slice of bread in the container to help retain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls into a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, you can substitute it with dark corn syrup or honey. However, keep in mind that the flavor will be slightly different, as molasses gives a rich, deeper taste to the cookies.