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Gingerbread White Chocolate Chip Cookies

Gingerbread white chocolate chip cookies combine warm ginger, cinnamon, and molasses with creamy white chocolate chips. Chilling the dough helps the cookies bake with set edges and slightly soft centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup butter unsalted, softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.25 cup molasses unsulphured, not blackstrap
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 1 cup white chocolate chips

Equipment

  • 1 hand mixer
  • 2 baking sheet

Method
 

  1. Beat the butter, brown sugar, and granulated sugar in a large bowl with a hand mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the molasses, egg, and vanilla until combined.
  3. Scrape down the bowl as needed.
  4. Add the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Mix on low just until no dry flour remains.
  6. Fold in the white chocolate chips.
  7. Cover the bowl.
  8. Refrigerate the dough for at least 1 hour and up to 24 hours.
  9. Heat the oven to 350°F.
  10. Line two baking sheets with parchment paper.
  11. Scoop the dough into 2-tablespoon portions.
  12. Arrange the portions about 2 inches apart on the baking sheets.
  13. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft.
  14. Let the cookies cool on the baking sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool completely.

Notes

For the softest centers, avoid baking past the point when the edges are set and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free white chocolate chips.