These Gingerbread White Chocolate Chip Cookies are a fun twist on a holiday classic! With spicy ginger and sweet chocolate, they’re chewy, soft, and just plain delicious.
Baking these cookies fills the house with a warm, cozy smell. I always save some to share with friends, but honestly, I might just eat them all myself. 🍪😁
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend. It works well in cookie recipes!
Molasses: It gives the cookies their deep flavor. If you run out, you can use honey or maple syrup, but be aware these might change the flavor slightly.
White Chocolate Chips: They add sweetness and creaminess. For a twist, you could use dark chocolate chips or even chopped nuts like pecans or walnuts if you prefer a nuttier taste.
Spices: The ginger, cinnamon, cloves, and nutmeg create that classic gingerbread taste. You can adjust the amounts based on your spice preferences or even substitute with a store-bought pumpkin pie spice mix for convenience.
How Can I Get My Cookies Chewy and Soft?
To achieve the perfect chewy texture in your cookies, pay attention to mixing and baking times. Overmixing can lead to tough cookies, so mix until just combined.
- Softened butter is key; it should be creamy but not melted. This helps create air pockets that contribute to softness.
- Take care not to overbake. Cookies should be slightly soft in the center when taken out. They will continue to firm up as they cool.
- Let them cool on the baking sheet for a bit, as this helps them set without becoming too firm.
How to Make Gingerbread White Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cookies:
- 1 cup white chocolate chips
- Optional: extra white chocolate chips for decorating on top before baking
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Allow some extra time for cooling, so you can enjoy your cookies right after they’ve set!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). While it’s heating up, prepare your baking sheets by lining them with parchment paper or silicone baking mats. This helps prevent sticking and makes for easy cleanup.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This step helps ensure your spices get evenly distributed throughout the cookies. Once mixed, set it aside.
3. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together. Mix until the mixture is light and fluffy—about 2-3 minutes. This creates air pockets that help your cookies be nice and soft!
4. Adding Wet Ingredients:
Beat in the egg, and then stir in the molasses and vanilla extract until everything is well combined.
5. Combining Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until everything is just combined—don’t overmix! You’ll want a soft dough to form.
6. Folding in the Chocolate Chips:
Carefully fold the white chocolate chips into the dough until they’re evenly spread throughout. Each bite will be a delightful mix of gingerbread and sweet chocolate!
7. Scooping the Dough:
Using rounded tablespoons or a cookie scoop, place balls of dough about 2 inches apart on the lined baking sheets. They will spread while baking, so give them some space!
8. Optional Topping:
For a beautiful touch, press a few extra white chocolate chips onto the tops of the dough balls. This makes them look even more enticing.
9. Baking the Cookies:
Bake in the preheated oven for 10-12 minutes. Keep an eye on them! You want the edges to be set, while the centers should look slightly soft but not wet.
10. Cooling Time:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
11. Storage:
Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week (if they last that long!).
Enjoy these delightful gingerbread cookies with a cup of tea or coffee. They’re perfect for sharing with family and friends during the holiday season or anytime a cookie craving hits!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but your cookies may be denser. Start with 1/2 whole wheat and 1/2 all-purpose flour for a lighter texture while adding some whole grain benefits.
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe bag or container for up to 3 months.
Can I Use Dark Chocolate Chips Instead of White Chocolate Chips?
Absolutely! Dark chocolate chips will add a richer taste and pair nicely with the spiced gingerbread flavor. You could also use semi-sweet chocolate chips for a wonderful chocolatey finish.
What Should I Do If My Dough Seems Too Sticky?
If your cookie dough feels too sticky, you can add a little extra flour—start with a tablespoon at a time—until it reaches a manageable consistency. Keep in mind that gingerbread dough may naturally be a bit softer than traditional cookie dough.
