Soft, chewy, and bursting with warm spices, these White Chocolate Chip Gingerbread Cookies are a holiday treat you’ll crave all year. The rich molasses and ginger blend perfectly with creamy white chocolate, creating a delightful balance of sweet and spiced flavors. In just 25 minutes, you can whip up a batch of these festive cookies, filling your kitchen with the comforting aroma of cinnamon and cloves.
Each bite offers a heavenly mix of textures—crisp edges, tender centers, and melty chocolate pockets. With only 10 minutes of prep, these cookies are perfect for busy bakers who want to indulge in a cozy, homemade treat. Share them with loved ones or savor them solo—they’re as joyful to make as they are to eat!
What You’ll Need for White Chocolate Chip Gingerbread Cookies
- 2 ¼ cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons ground ginger (adjust to taste for more or less spice)
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves (optional, for a deeper spice flavor)
- ¼ teaspoon salt
- ¾ cup butter, softened (unsalted preferred; if using salted, reduce added salt)
- 1 cup sugar (granulated)
- 1 egg (room temperature for easier mixing)
- 1 Tablespoon water
- ¼ cup molasses (dark or light, depending on your flavor preference)
- 2 cups white chocolate chips (or substitute with dark chocolate chips for a richer flavor)
- ¼ cup sugar, for rolling dough (granulated or coarse sugar for extra crunch)
How to Make White Chocolate Chip Gingerbread Cookies
- Preheat your oven to 350°F (175°C) and prepare an ungreased cookie sheet.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the egg, then stir in the water and molasses until fully combined.
- Gradually fold in the dry ingredients (flour mixture) until the dough is well combined and no streaks of flour remain.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into 1-inch balls, roll each ball in the remaining ¼ cup sugar, and place them 2 inches apart on the cookie sheet.
- Bake for 7-10 minutes, or until the edges are lightly golden and the centers are set (they will firm up as they cool).
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These White Chocolate Chip Gingerbread Cookies are a delightful treat on their own, but they pair wonderfully with a cup of spiced chai tea or a glass of cold milk. For a festive touch, serve them alongside a scoop of vanilla ice cream or drizzle with a caramel sauce for an extra indulgent dessert.
Storage Tips: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking. Simply roll them in sugar, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake straight from the freezer, adding an extra minute or two to the baking time.
Recipe Variations: Mix It Up!
Feel free to customize these cookies to suit your taste! Swap out the white chocolate chips for dark chocolate chips or dried cranberries for a tangy twist. You can also add a pinch of nutmeg or allspice to the dough for an extra layer of warmth and spice.
Time-Saving Tips: Bake Like a Pro
To save time, measure out all your ingredients before starting. Use a cookie scoop to ensure evenly sized dough balls, and roll them in sugar in batches to speed up the process. If you’re short on time, skip the rolling step—the cookies will still taste amazing!
Common Questions: Troubleshooting Tips
Why are my cookies spreading too much? Make sure your butter is softened, not melted, and avoid overmixing the dough. Chilling the dough for 15-20 minutes before baking can also help. If your cookies are too soft, try reducing the molasses by a tablespoon or adding an extra 2-3 tablespoons of flour.
White Chocolate Chip Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tablespoon water
- 1/4 cup molasses
- 2 cups white chocolate chips
- 1/4 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.