Picture this: The snow is gently falling outside, your kitchen is filled with the warm, spiced aroma of gingerbread cookies baking in the oven, and there’s a cozy holiday movie playing in the background. Now imagine biting into a perfectly chewy cookie that combines all the classic gingerbread flavors you love with the sweet, creamy surprise of white chocolate. This is what holiday dreams are made of!
These gingerbread cookies with white chocolate are about to become your new holiday tradition. They’re everything you want in a festive cookie – soft and chewy with crispy edges, perfectly spiced with ginger, cinnamon, and molasses, and studded with melty white chocolate chips that add just the right amount of sweetness. Whether you’re baking for a cookie exchange, want to impress your holiday guests, or simply need to fill your home with that magical Christmas cookie smell, this recipe delivers every single time.
The best part? They’re surprisingly easy to make, and you probably have most of the ingredients in your pantry right now. So grab your apron, turn on some holiday music, and let’s create some cookie magic together!
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Delightful Gingerbread Cookies with White Chocolate Recipe
Description
Discover the perfect gingerbread cookies with white chocolate recipe! These chewy, spiced holiday treats combine warm gingerbread flavors with sweet white chocolate chips. Easy to make and irresistibly festive – your new favorite Christmas cookie awaits!
Ingredients
Instructions
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In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside this aromatic spice mixture.
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In another large mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy, about 3-4 minutes. This creates the perfect base for chewy cookies.
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Beat in the egg and molasses until well combined. The molasses will give your cookies that deep, rich flavor and beautiful color.
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Gradually add the flour mixture to the butter mixture, mixing until just combined. Don't overmix – you want tender cookies, not tough ones.
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Gently fold in the white chocolate chips, making sure they're evenly distributed throughout the dough.
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Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is crucial for preventing spreading and achieving the perfect texture.
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop the dough into generous tablespoon-sized balls. Roll each ball in the remaining ½ cup of sugar until fully coated.
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Place cookies 2 inches apart on prepared baking sheets. Flatten each cookie slightly with your palm. Bake for 10-12 minutes, until edges are set but centers still look soft.
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack. Resist the urge to eat them immediately – they're worth the wait!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 22mg8%
- Sodium 180mg8%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tips for Perfect Cookies
- Don't skip the chilling: This prevents excessive spreading and helps achieve the ideal chewy texture.
- Use room temperature ingredients: Softened butter and room temperature eggs mix better and create a smoother dough.
- Don't overbake: Cookies will continue to cook slightly on the hot pan after removing from the oven.
- Fresh spices matter: Check your spice dates – fresh spices make a noticeable difference in flavor.
Variations to Try
- Cranberry Twist: Replace white chocolate chips with dried cranberries for a tart contrast.
- Double Chocolate: Use semi-sweet chocolate chips instead of white chocolate.
- Nutty Delight: Add ½ cup chopped pecans or walnuts along with the white chocolate.
- Orange Zest: Add 1 tablespoon of fresh orange zest for a citrusy holiday flavor.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months.
- Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Troubleshooting
- Cookies spreading too much: Make sure your butter isn't too warm and don't skip the chilling step.
- Cookies too hard: Don't overbake – they should look slightly underdone when you remove them.
- Uneven baking: Rotate your baking sheets halfway through baking time.
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