These are not your typical gingerbread cookies because these are soft white chocolate chip gingerbread cookies that you will crave for days. They are super soft and chewy ginger cookies that have white chocolate chips throughout.
If you love the flavors of gingerbread, then you will really enjoy these delicious soft white chocolate chip gingerbread cookies. They are the best Christmas cookie recipe to make with your kids and leave out for you to eat, um I mean the jolly old man.
Be careful with this recipe, these quickly became a favorite family recipe and they are gone sometimes even the same day they are made. So, if your intention is to share the cookies, I would make a double batch or find a new hiding spot.
These also make great gifts. Most people love the taste of gingerbread cookies, but don’t always love how dry and hard they can be. Well with this recipe there is no such thing, just plenty of flavor and perfectly chewy.
Recipe Ingredient Notes
To make White Chocolate Chip Gingerbread Cookies, you will need the following ingredients:
- All-purpose flour
- Ground ginger
- Baking soda
- Ground cinnamon
- Ground cloves
- Salt
- Butter, softened
- Sugar
- Egg
- Water
- Molasses
- White chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make White Chocolate Chip Gingerbread Cookies
- Preheat oven to 350 ℉.
- In a medium bowl, sift flour, ginger, baking soda, cinnamon, cloves, and salt together; set aside.
- In a large bowl, cream together butter and one cup sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Fold in flour, ginger, baking soda, cinnamon, cloves and salt and mix until well combined.
- Fold in white chocolate chips.
- Shape dough into 1-inch balls, roll in sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake for 7-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
Storing and Other Tips
If you manage to not eat the whole tray of cookies immediately, these White Chocolate Chip Gingerbread Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
What is Molasses?
If you haven’t worked with molasses before, you might wonder what it is and what purpose it serves for these delicious gingerbread cookies.
Besides making cookies taste delicious, the Spruce Eats gives you the lowdown on what molasses is and why it is awesome.
I will say, it is SUPER sticky so maybe spraying whatever measuring utensil you use with nonstick cooking spray beforehand can also be helpful.
Do I Need to Use White Chocolate Chips?
While you definitely do not have to use white chocolate chips, they add a depth of flavor to these cookies, and of course, chocolate (enough said). However, you can also switch them out for your favorite chocolate chips, or omit them altogether.
Enjoy More Delicious Christmas Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Mix Christmas Cookies
- Andes Mint Grinch Cookies
- Chocolate Reindeer Cookies
- Cornflake Christmas Wreath Cookies
White Chocolate Chip Gingerbread Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tablespoon water
- ¼ cup molasses
- 2 cups white chocolate chips
- ¼ cup sugar, for rolling dough
Instructions
- Preheat oven to 350 ℉.
- In a medium bowl, sift flour, ginger, baking soda, cinnamon, cloves, and salt together; set aside.
- In a large bowl, cream together butter and one cup sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Fold in flour, ginger, baking soda, cinnamon, cloves and salt and mix until well combined.
- Fold in white chocolate chips.
- Shape dough into 1-inch balls, roll in sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake for 7-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
