Gingerbread White Chocolate Cookies (Printable)

Chewy gingerbread cookies with warming spices and creamy white chocolate chunks

# What You'll Need:

→ Dry Ingredients

01 - 2¼ cups all-purpose flour
02 - 2 tsp ground ginger
03 - 1 tsp ground cinnamon
04 - ¼ tsp ground cloves
05 - ¼ tsp ground nutmeg
06 - ¼ tsp salt
07 - 1 tsp baking soda

→ Wet Ingredients

08 - ¾ cup unsalted butter, softened
09 - ½ cup brown sugar, packed
10 - ¼ cup granulated sugar
11 - 1 large egg
12 - ⅓ cup unsulphured molasses
13 - 1 tsp pure vanilla extract

→ Add-Ins

14 - 1 cup white chocolate chips or chopped white chocolate

→ For Rolling

15 - ¼ cup granulated sugar

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda until well blended. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg, molasses, and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
05 - Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold white chocolate chips or chunks into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat completely.
08 - Place sugar-coated dough balls 2 inches apart on prepared baking sheets to allow for spreading.
09 - Bake for 10-12 minutes until edges are set and centers appear slightly underdone for optimal chewiness.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They balance that sharp ginger bite with creamy white chocolate in a way nobody expects but everyone immediately craves
  • The texture walksthe perfect line between chewy and crisp with edges that crackle just right
02 -
  • Underbaking by a minute or two is the secret to keeping these chewy for days instead of turning into hockey pucks
  • Refrigerating the dough for even 30 minutes prevents excessive spreading if your kitchen runs warm
03 -
  • Weighing flour instead of using cup measurements eliminates the most common reason for dry or spread-out cookies
  • Let the baking sheets cool completely between batches to prevent the dough from melting before it hits the oven heat

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