Gingerbread White Chocolate Chip Cookies
Delightful soft and chewy cookies that combine festive gingerbread flavors with sweet white chocolate chips, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well blended.
- Add the egg, molasses, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the white chocolate chips until evenly distributed.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for at least an hour to improve flavor and texture. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.