Description
Soft, chewy Gingerbread White Chocolate Chip Cookies are the perfect holiday treat, combining warm spices with creamy white chocolate for an irresistible festive delight.
Ingredients
Scale
- 2 ¾ cups (340g) All-Purpose Flour
- 1 ½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup (226g) Unsalted Butter, softened
- ¾ cup (150g) Granulated Sugar
- ½ cup (100g) Packed Light Brown Sugar
- 1 large Egg
- ½ cup (120ml) Molasses (unsulphured)
- 1 teaspoon Vanilla Extract
- 1 ½ cups (255g) White Chocolate Chips
Instructions
- In a medium bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Whisk them together thoroughly. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Beat in the large egg until just combined. Scrape down the sides of the bowl. Add the molasses and vanilla extract, mixing on low speed until fully blended.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips using a spatula until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (up to 24 hours).
- Once the dough has chilled, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, do not overbake these cookies to keep them soft and chewy. Use unsulphured molasses for the best flavor. Chilling the dough is essential for texture and to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg