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–+ servings
recipe image of flour butter brown sugar white chocolate chips molasses egg ground ginger cinnamon cloves baking soda salt granulated sugar vanilla nutmeg and water arranged on a white marble kitchen counter in clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight a realistic top down mise en place shot
katya bou

Gingerbread White Chocolate Chip Cookies

These are deeply flavored, thanks to the perfect ratio of brown sugar and molasses, and they stay incredibly soft, even days later. The white chocolate is crucial here, its creamy sweetness providing a beautiful counterpoint to the vibrant zing of ground ginger, cinnamon, and cloves.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
Wet Ingredients and Sugars
  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup unsulphured molasses
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 cups white chocolate chips high-quality

Equipment

  • Slow Cooker
  • Stand Mixer
  • Baking sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Prep the Dry Ingredients
    Cream Butter and Sugar
    1. Add the egg, vanilla extract, and molasses to the butter mixture. Mix on low speed until fully incorporated. The mixture may look separated at first, but that's okay.
    2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to avoid tough cookies.
    3. Gently fold in the white chocolate chips using a rubber spatula to prevent crushing.
    4. Use a 3-tablespoon cookie scoop to portion the dough. Roll each scoop into a ball by hand for smooth dough balls. Optional: Roll in granulated sugar for a sparkly crust.
    5. Place dough balls 2 inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.
    6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for perfectly soft cookies.

    Nutrition

    Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12g

    Notes

    Pro Tips: Measure molasses with an oiled spoon. For wrinkled finish, tap the pan after 7 minutes. Variations: Gluten-free flour blend or substitute chocolate chips.
    Serving: Warm with milk or coffee, or as ice cream sandwiches.
    Storage: Airtight container for 5 days; freeze up to 3 months.
    Why hard? Overmix or overbake; ensure flour is spooned, check oven temp.
    Molasses: Use unsulphured for best flavor, not blackstrap.
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