Chewy, White Chocolate Chip Gingerbread Cookies full of warm holiday spices with a perfect crispy edge and chewy center.
These are the perfect holiday cookie for the season! Thick, chewy and studded with sweet white chocolate chips.
To make my White Chocolate Chip Gingerbread Cookies, we start by beating together the softened butter and sugars, and the wet ingredients.
Last, slowly add the flour mixture just until it’s incorporated.
Now we get to add my favorite part, the white chocolate chips!
I used 2 cups (a 12oz. bag), but you can use 1 1/2 cups if you don't want as many morsels.
I used 2 cups (a 12oz. bag), but you can use 1 1/2 cups if you don't want as many morsels.
Scoop the dough into balls and refrigerate for at least 2 hours so they firm up and all the flavors start to develop so we get a nice thick flavorful cookie.
You can make the dough in advance too and freeze the dough balls, so you can bake them up the day you need them, for fresh out of the oven cookies in 10 minutes!
You can make the dough in advance too and freeze the dough balls, so you can bake them up the day you need them, for fresh out of the oven cookies in 10 minutes!
When you’re ready to bake them, roll the dough between your palms and then coat the outside in some sugar and festive sprinkles if you want to jazz them up.
Bake in a preheated 350 degree F oven, for about 8-10 minutes or until edges just start to set.
Let the cookies cool for about 10 minutes on the baking sheet so the centers can set up. Then transfer to a cooling rack.
How much better is doing dishes, when they are as cute as this?!
Chewy, White Chocolate Chip Gingerbread Cookies
Yield: 21-24 cookies
Ingredients
- 2 cups all-purpose flour, weighed or spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 ½ sticks) butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsulphered molasses
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 12oz bag (about 2 cups) white chocolate chips
- ¼ cup white sugar and festive sprinkles for rolling, optional
Directions
In a small bowl, whisk together the flour, baking soda, spices and salt. Set aside. With an electric mixer, beat together the softened butter and sugars, on medium-high speed for 2-3 minutes, until light and fluffy, scraping down the sides and bottom of bowl as necessary. On medium speed, add molasses, vanilla and egg. Slowly add the flour mixture just until incorporated. With a spatula or wooden spoon, stir in white chocolate chips. Scoop dough into balls (about 2 tablespoons of dough each), cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
When ready to bake, preheat oven to 350 degrees F. Roll dough into balls and roll in the sugar and gingerbread man sprinkles. place onto a baking sheet lined with parchment paper. Bake for about 8-10 minutes, until edges just start to set. Let cookies cool for about 10 minutes on the baking sheet. Enjoy
