Description
Indulge in the cozy, nostalgic flavors of the holidays with these soft and chewy Gingerbread White Chocolate Cookies. Perfectly spiced with ginger, molasses, and cinnamon, they offer a delightful warmth in every bite. Finished with a creamy white chocolate drizzle, these bakery-style treats are simple to prepare and sure to become a seasonal favorite at your next cookie exchange or family gathering.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup unsulphured molasses
1 large egg
1 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a medium bowl.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
Mix in the molasses and egg until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in half of the white chocolate chips into the dough.
Scoop tablespoon-sized balls of dough onto your prepared baking sheet.
Bake for 10 minutes until the edges are set but the centers remain soft.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Melt the remaining white chocolate and drizzle over the cooled cookies for a professional finish.
Notes
Keep these cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture. If you prefer less sweetness, feel free to use dark chocolate chips instead of white chocolate chips.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg