Name: Gingerbread White Chocolate Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1¾ cups all-purpose flour (219 grams); 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor); 1 teaspoon cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup unsalted butter (112 grams), cold and cut into cubes; ¾ cup brown sugar (158 grams), dark preferred; ¼ cup granulated sugar (50 grams); 1 large egg; 1 tablespoon molasses (15 ml) (NOT blackstrap); 1 teaspoon vanilla extract; 1 cup white chocolate chips (180 grams) or chocolate chunks

I absolutely adore sharing this Gingerbread White Chocolate Cookies Recipe with friends because it combines everything I love in a cookie: warm, spicy gingerbread with sweet, creamy white chocolate chunks that melt into every bite. From the moment I started baking these, I was hooked on how effortlessly the flavors come together and how beautifully soft yet chewy they turn out. Each cookie feels like a little celebration of cozy moments, perfect for holiday gatherings or just treating yourself on a chilly afternoon.

Why You'll Love This Gingerbread White Chocolate Cookies Recipe

What makes this Gingerbread White Chocolate Cookies Recipe stand out for me is the magical pairing of spicy gingerbread warmth with the delicate sweetness of white chocolate. The ginger and cinnamon create that classic holiday spice vibe without overwhelming the palate, and the white chocolate chips add pockets of richness that feel indulgent but balanced. I love how every bite surprises you with just the right hint of molasses and a smooth burst of creaminess.

Another thing I appreciate is how straightforward this recipe is. You don't need any fancy equipment or hard-to-find ingredients; it's very approachable, even if you're intimidated by baking. Plus, the step where the dough chills in the freezer really helps with manageable shaping and gives the cookies that lovely texture—soft on the inside with a gentle crisp on the edges. It’s perfect for a weekend baking session or quick holiday prep.

I find these cookies perfect for sharing during festive seasons, gifting to neighbors, or bringing to a family dinner. And honestly, I often make a batch just because I want something special during my afternoon coffee break. They also hold up well, so you can bake ahead and enjoy over several days without losing that fresh-baked magic.

Ingredients You'll Need

A stack of four thick cookies sits centered on a white marbled surface, each cookie golden brown with visible rough texture and white chocolate chips scattered throughout. The cookies have a slightly cracked top and appear soft but firm. In the lower left corner, two cinnamon sticks lie on the surface. The background is softly blurred with a glass of milk and some red and green leaves, all against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Gingerbread White Chocolate Cookies Recipe are simple, classic, and essential. Each one plays a role, whether it’s bringing the warm spice, the perfect cookie texture, or that bright white chocolate contrast that makes the cookies so visually and flavorfully appealing.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The base of the cookie dough, giving structure while keeping the texture tender.
Ground ginger and spices: These provide that signature gingerbread warmth and holiday aroma; I suggest 1 teaspoon ginger for subtlety and 1 ½ teaspoons if you want a bolder bite.
Baking powder and baking soda: These leavening agents help the cookies rise just the right amount without becoming cakey.
Cold unsalted butter: Cubed butter adds richness and helps create a chewy but not greasy cookie.
Brown and granulated sugars: Brown sugar brings moisture and depth, while granulated sugar adds crispness to edges.
Egg: Acts as a binder to bring everything together and add softness.
Molasses: The heart of gingerbread, giving those distinct, rich, tangy-sweet notes.
Vanilla extract: Complements and rounds out the spices with its warm, sweet fragrance.
White chocolate chips: The star contrast to the spice, adding creamy sweetness with every bite.

Directions

Step 1: In a medium bowl, whisk together all your dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. The spices should be evenly distributed for the best flavor in every bite.

Step 2: In a separate large bowl, beat the cold, cubed butter together with the brown and granulated sugars. Keep mixing until you no longer see lumps of butter—this helps create a smooth dough that bakes evenly.

Step 3: Beat in the egg, molasses, and vanilla extract. The molasses gives the dough that classic gingerbread richness, so don’t skip or substitute blackstrap molasses here, as it’s too intense and bitter.

Step 4: Gradually add the dry ingredients to the wet butter mixture. I start by stirring a few times by hand, then switch to a mixer on low speed to combine everything without overworking the dough.

Step 5: Once combined, turn off the mixer and gently fold in the white chocolate chips with a spatula. This step keeps the chips intact and evenly spread throughout the dough.

Step 6: Using a large cookie scoop or your hands, form the dough into balls about ¼ to ⅓ cup each (around 3½ ounces or 100 grams). This size gives you thick, chewy cookies that bake up beautifully.

Step 7: Place the dough balls on a plate, cover them tightly, and freeze for at least 30 minutes. You can freeze them up to 2 months in an airtight bag, which is great to prepare in advance.

Step 8: When you’re ready to bake, preheat your oven to 375°F (190°C) and line your cookie sheets with parchment paper or silicone baking mats.

Step 9: Arrange the frozen cookie dough balls on the baking sheets about 3 to 3.5 inches apart to allow spreading. Do not let the dough warm up before baking—that chilling step is key for texture.

Step 10: Bake one sheet at a time in the middle rack for 14 to 17 minutes. The cookies are done when the tops look set and you notice small cracks forming. Avoid overbaking as you want a soft center.

Step 11: Let cookies cool on the pan for at least 10 minutes before transferring to a wire rack. For prettily round edges, press a large mug gently around each cookie while still warm on the baking sheet, swirling slightly to shape as they cool.

Servings and Timing

This Gingerbread White Chocolate Cookies Recipe makes about 8 generous servings, perfect for sharing or cookie swapping. Prep time is roughly 20 minutes, but you do need to factor in at least 30 minutes for chilling the dough, which really makes a difference. Bake time hovers around 15 minutes per batch, so total time from start to finish, including cooling, is about 1 hour. If you choose to freeze the dough balls for later, that prep can be done ahead of time, giving you flexible baking options.

How to Serve This Gingerbread White Chocolate Cookies Recipe

A stack of four soft, brown cookies with a slightly crumbly texture is shown, each cookie cut in half horizontally to reveal gooey white chips spread evenly throughout the interior. The cookies are stacked on a white surface with a blurred background that includes a glass of milk and cinnamon sticks. The focus is on the rich, moist inside of the cookies and the contrast between the warm brown dough and the bright white chips. The stack is slightly uneven, giving a casual, homemade feel. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies slightly warm, just out of the oven, when the white chocolate is still a little gooey and soft. They’re fantastic alongside a hot cup of chai tea, coffee, or a glass of cold milk—the spice and sweetness really complement those warm drinks beautifully.

For a festive touch, I sometimes sprinkle a little coarse sugar on top before baking or add a light dusting of powdered sugar after cooling. They’re gorgeous plated on a holiday platter surrounded by fresh cranberries or sprigs of rosemary to bring that seasonal vibe right to the table.

These cookies shine at holiday parties, cookie exchanges, or even a cozy night in with family. If it’s a special gathering, pairing them with a spiced mulled wine or a creamy white Russian cocktail can elevate the experience wonderfully. And if you’re packing these for gifts, wrapping a few stacked cookies with a festive ribbon is always a winner!

Variations

One of the great things about this Gingerbread White Chocolate Cookies Recipe is how adaptable it is. If you prefer a dairy-free or vegan version, I’ve experimented swapping the butter for coconut oil and using a flax egg instead; it works well while still keeping much of the same flavor and texture.

If you want to mix up the flavor profile, try swapping white chocolate chips for dark or semi-sweet chocolate, which pairs beautifully with the ginger and spices for a richer flavor. You could also add chopped crystallized ginger for an extra zing or even mix in some chopped nuts for crunch.

For a gluten-free twist, I recommend using a gluten-free all-purpose flour blend that includes xanthan gum for structure. The dough might be a touch more delicate, but the flavor remains excellent. You could even bake smaller cookies and reduce the time slightly for quick treats or bite-sized cookies perfect for parties.

Storage and Reheating

Storing Leftovers

I store leftover cookies in an airtight container at room temperature to maintain their soft-chewy texture. They usually stay fresh for up to 5 days, which gives you plenty of time to enjoy them without rushing. Adding a slice of bread to the container helps keep moisture in, preserving softness.

Freezing

This Gingerbread White Chocolate Cookies Recipe is freezer-friendly, both before and after baking. You can freeze the dough balls up to 2 months for quick baking sessions later, or freeze baked cookies layered between parchment paper in an airtight container. Frozen baked cookies will retain their best taste and texture for about 3 months.

Reheating

To reheat, I gently warm cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This softens them back up nicely without drying them out. I avoid microwaving since it can make the texture rubbery if overdone and cause the white chocolate to seize. Warming the cookies just enough brings back that freshly baked feel.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses has a much stronger, more bitter flavor than regular molasses and can overpower the delicate white chocolate and spices in this recipe. I recommend sticking with regular molasses for the best taste balance.

How do I prevent the cookies from spreading too much?

Chilling the dough balls in the freezer before baking is key. The cold dough spreads less in the oven, helping the cookies keep their thick, chewy shape. Also, make sure not to let the dough warm before baking.

Can I make these cookies gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder. The dough may be a little more delicate, so handle it gently. Baking time should be similar, but keep an eye on them just in case.

What’s the best way to store these cookies to keep them soft?

Store them in an airtight container at room temperature with a slice of bread inside; the bread adds moisture and prevents the cookies from drying out, keeping them soft and chewy.

Can I substitute the white chocolate chips for regular chocolate chips?

Definitely! Using semisweet or milk chocolate chips will change the flavor profile slightly, making the cookies richer and less sweet, which I also really enjoy. Feel free to experiment based on your taste preferences.

Conclusion

If you’re looking for a cookie recipe that feels festive, comforting, and totally irresistible, this Gingerbread White Chocolate Cookies Recipe is a must-try. I promise the balance of warm spices and creamy white chocolate will win you over just like it did me. Whether for holidays, parties, or just a cozy treat at home, these cookies bring joy with every bite. I hope you enjoy baking and sharing them as much as I do!