These Gingerbread White Chocolate Chip Cookies are a festive treat! They mix warm ginger and spice with sweet white chocolate chips for a perfect balance of flavors.
Every bite feels like a cozy hug—what more could you ask for during the holidays? I love enjoying them with a cup of warm tea or coffee. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum included!
Molasses: This gives the cookies that rich, deep flavor. If you’re out of molasses, you could use honey or maple syrup, but the flavor will be different and lighter.
White Chocolate Chips: These add sweetness and creaminess. If you’re not a fan of white chocolate, chocolate chips or dark chocolate chunks work great too. For a dairy-free option, look for dairy-free chocolate chips!
Spices: Ground ginger and cinnamon are key here, but you can adjust the spices to your liking. If you like it spicier, add a bit more ginger or try a pinch of cayenne pepper for a kick!
How Can I Make Sure My Gingerbread Cookies Are Soft and Chewy?
To achieve soft and chewy cookies, it’s essential to watch the baking time closely. Here are some tips to keep in mind:
- Don’t overmix the dough after adding the flour. Just mix until combined to prevent tough cookies.
- Watch your bake time. Pull the cookies out when the edges are set but the middle looks slightly underbaked—they will continue to firm up as they cool.
- Let them rest on the baking sheet for a few minutes before transferring them to a wire rack. This helps them stay chewy!
Gingerbread White Chocolate Chip Cookies
Ingredients You’ll Need:
For The Dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 cup white chocolate chips
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll need a little time for your cookies to cool before enjoying them! In total, plan for about 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This helps to evenly distribute the spices throughout the flour. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar using a hand mixer until the mixture is light and fluffy. This usually takes about 2 to 3 minutes!
4. Add the Wet Ingredients:
Add the egg, molasses, and vanilla extract into the butter-sugar mix. Keep mixing until everything is well combined and smooth.
5. Combine the Dry and Wet Mixtures:
Gradually add your dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix—you want tender cookies!
6. Stir in the White Chocolate Chips:
Finally, fold in the white chocolate chips evenly throughout the dough until you see pieces of chocolate in every bite.
7. Scoop the Dough:
Scoop tablespoon-sized portions of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread while baking!
8. Bake the Cookies:
Pop your baking sheets into the preheated oven and bake for 10 to 12 minutes. You want the edges to be set while the centers remain soft—this is what makes them chewy!
9. Cool the Cookies:
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience will pay off when you take that first bite!
10. Enjoy!
Serve these warm, spicy gingerbread cookies studded with white chocolate chips to family and friends. Enjoy your delicious treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind the cookies may be denser and have a nuttier flavor. Start by using about 1 cup of whole wheat flour and 1 1/4 cups of all-purpose flour for a balance.
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much, try chilling the dough for at least 30 minutes before baking. This helps to firm up the butter and reduce spreading. Also, make sure your baking soda is fresh, as that can impact the cookie’s rise!
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like them to stay soft, place a slice of bread in the container—this will help maintain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping the portions onto a baking sheet and freezing them until solid. Then, transfer the frozen dough balls to a sealed bag or container. Bake from frozen, just add a couple of extra minutes to the baking time when you’re ready to enjoy them!