Description
These Gingerbread White Chocolate Chip Cookies combine the warm spices of gingerbread with sweet, creamy white chocolate chips for a festive and delightful treat perfect for the holidays or any time you crave a cozy cookie.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter, softened
- â…“ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Mix-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes.
- Add Molasses, Egg, and Vanilla: Beat in the molasses, followed by the egg and vanilla extract, mixing thoroughly until the ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt to evenly distribute the spices and leavening agent.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make the cookies tough.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips to distribute them evenly throughout the dough without breaking them.
- Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges of the cookies are set and firm but the centers still look slightly soft, signaling a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For an extra festive sparkle, roll the dough balls in coarse sugar before baking to add a delicate crunch and shimmer.
- Store these cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- You can freeze the baked cookies for up to 3 months; thaw at room temperature before serving.
