Gingerbread White Chocolate Cookies (Printable)

Chewy spiced gingerbread cookies with creamy white chocolate chunks, perfect for festive holiday baking and sharing.

# 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Set aside.
03 - In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add the egg, molasses, and vanilla extract. Mix until well combined.
05 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
06 - Fold in the white chocolate chips or chunks.
07 - Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra granulated sugar to coat.
08 - Place the dough balls about 2 inches apart on the prepared baking sheets.
09 - Bake for 10–12 minutes, or until the edges are set and the centers look slightly underdone.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The white chocolate cuts through the spices like a cool breeze on a cold day
  • These stay soft for days, which is honestly dangerous to have around
  • The rolling sugar creates this crackly shell that people assume took real skill
02 -
  • Overbaked gingerbread cookies taste like disappointment, pull them out when centers still look soft
  • The molasses makes dough darker than you expect, dont keep baking because of color alone
  • Room temperature ingredients prevent the dough from seizing up when you mix them
03 -
  • Chill the dough for thirty minutes if your kitchen is running warm, prevents spreading too thin
  • Use a cookie scoop for uniform sizing, which means even baking and pretty presentation

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