These Gingerbread White Chocolate Chip Cookies are a fun holiday treat! They mix spicy gingerbread flavors with sweet white chocolate chips, making them super tasty.
I love how the warm spices fill my kitchen with a cozy smell while they bake. Plus, who can resist that delightful combination of flavors? Perfect with a cup of hot cocoa! ☕️
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your cookies, giving them structure. If you want to make them gluten-free, you can try a 1:1 gluten-free flour blend. I’ve had good results with Bob’s Red Mill blend.
Spices: The ginger, cinnamon, cloves, and nutmeg create that wonderful gingerbread flavor. If you’re out of one, you can adjust by adding more of the others or using a pre-mixed pumpkin pie spice.
Molasses: This ingredient adds a rich, deep sweetness. If you don’t have molasses, you can use dark corn syrup or honey, but the flavor will change a bit. Just keep in mind that molasses gives a distinct taste and darker color!
Butter: I always use unsalted butter for better control over the saltiness. You can substitute it with coconut oil or vegan butter for a dairy-free option.
White Chocolate Chips: These add sweetness and creaminess. If you prefer dark chocolate, go for it! Or use butterscotch chips for a fun twist.
What’s the Best Way to Mix and Bake These Cookies?
Mixing the ingredients properly is key to a perfect cookie! Here’s how to do it right:
- Start by creaming the butter and sugar until it’s light and fluffy – this helps your cookies rise.
- When you add the egg and molasses, beat them in well. This adds moisture and binds everything together.
- When combining dry and wet ingredients, mix until just combined. Over-mixing can lead to tough cookies!
- Use a cookie scoop for even sizes and nice rounds, then give them space on the baking sheet.
- Don’t over-bake! The cookies should be just set on the edges and still soft in the center.
Gingerbread White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips plus extra for topping
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes to prepare and about 10-12 minutes to bake. Make sure to set aside an additional 5 minutes for cooling on the baking sheet before transferring them to a rack. In total, you’ll be enjoying these cookies in about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to help the cookies bake evenly and prevent sticking. This little step is important!
2. Mix the Dry Ingredients:
In a medium bowl, add together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Use a whisk to mix everything together until it’s well combined. This really helps blend the spices evenly throughout the cookies.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and brown sugar and cream them together using a hand mixer or a sturdy spoon. Beat them together until the mixture is light and fluffy, which should take about 3-4 minutes. This step helps create a light texture in your cookies!
4. Add Wet Ingredients:
Now it’s time to beat in the egg, molasses, and vanilla extract. Mix everything until it’s smooth and creamy. The molasses will add that delightful gingerbread flavor!
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture, mixing gently just until everything is combined. This step is important—overmixing can lead to tough cookies, and we want them to be soft and chewy!
6. Fold in the White Chocolate Chips:
Grab your white chocolate chips and fold them into the cookie dough. Make sure they’re evenly distributed for those sweet bites of chocolate in every cookie!
7. Scoop and Shape the Cookies:
Using a tablespoon or cookie scoop, scoop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each dough ball. For a finishing touch, press a few extra white chocolate chips into the tops of the dough balls.
8. Bake the Cookies:
Pop the baking sheets into the oven and bake for about 10-12 minutes. You want the edges to be set while the centers still look a bit soft. They’ll continue to firm up as they cool!
9. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a little before you move them.
10. Enjoy Your Cookies:
After cooling, transfer the cookies to a wire rack to cool completely. Now, they’re ready to be enjoyed with a glass of milk or your favorite warm beverage. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier twist! Keep in mind that this will change the texture, making the cookies a bit denser. You might want to substitute just half of the all-purpose flour with whole wheat to maintain a lighter texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to four days. If you want to keep them fresh for longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They will last for up to three months!
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your cookies by adding nuts like pecans or walnuts, or even dried fruit like cranberries for a fun twist. Just keep the total amount of mix-ins to about 1-1.5 cups so that the dough holds together well.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky to scoop, you can refrigerate it for about 30 minutes. Chilling the dough will help firm it up and make it easier to handle. Just be sure not to chill it for too long, or it might become too hard to scoop!
