Cozy Gingerbread White Chocolate Cookies
These gingerbread cookies combine warm spices with creamy white chocolate chunks for a soft, chewy treat with crisp edges. Perfect for quick holiday baking and cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ¼ cup (85 g) molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (175 g) white chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
- Using an electric mixer, beat the softened butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the molasses, egg, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together but remains soft and pliable.
- Gently fold in the white chocolate chunks with a spatula, distributing evenly without breaking them up too much.
- Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart onto the prepared baking sheets, yielding roughly 24 cookies.
- Bake for 10-12 minutes until edges are golden but centers remain soft. Watch for white chocolate melting and bubbling.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough is too sticky, refrigerate for 15 minutes before scooping. Rotate baking sheets halfway through baking for even browning. For a dairy-free version, substitute butter with coconut oil and use a flax egg. Sprinkle a pinch of sea salt on top before baking for enhanced flavor contrast. Dough can be refrigerated up to 24 hours before baking to improve flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: gingerbread cookies, white chocolate, holiday cookies, easy cookies, gingerbread, Christmas baking, soft cookies, chewy cookies