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image of realistic top down mise en place shot showing fresh softened butter brown sugar granulated sugar eggs vanilla extract unsulfured molasses all purpose flour baking soda ground ginger ground cinnamon ground cloves ground nutmeg salt white chocolate chips shortening rolled oats unsalted butter arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

Soft-Baked White Chocolate Chip Molasses Cookies

These cookies are the perfect balance of warm spices and creamy white chocolate. They're soft, chewy, and stay fresh for days. Perfect for holiday gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 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
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup molasses unsulfured
Add-ins
  • 1 cup white chocolate chips
For Rolling
  • 1 cup granulated sugar for rolling

Equipment

  • electric mixer,
  • Baking sheets
  • Parchment paper

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and cloves. Whisking ensures that the spices are evenly distributed, which is vital for a uniformly flavored cookie.
  2. In the bowl of an electric mixer, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined. Then, stream in the molasses. Mix until everything is incorporated and the mixture is a uniform, rich caramel color.
  4. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Stop mixing as soon as you no longer see streaks of flour.
  5. Gently fold in the white chocolate chips or chunks using a spatula.
  6. Wrap the bowl tightly and chill the dough for at least 30 minutes, or up to 2 hours.
  7. Preheat your oven to 350°F (175°C). Pour the extra granulated sugar into a shallow dish. Scoop the dough using a medium cookie scoop and roll each ball firmly in the sugar until completely coated.
  8. Place the sugar-coated dough balls 2 inches apart on baking sheets lined with parchment paper. Bake for 8 to 10 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies stay soft for days when stored in an airtight container. For an extra treat, warm them in the microwave for 10 seconds.
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