Description
Delight in the perfect holiday treat with these Gingerbread White Chocolate Cookies. Combining warm, fragrant spices like ginger, cinnamon, nutmeg, and cloves with sweet white chocolate chips, these cookies offer a chewy texture enhanced by a delightful molasses undertone. Perfectly portioned and easy to freeze for baking anytime, they bring festive cheer to any gathering or cozy afternoon.
Ingredients
Dry 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
Wet Ingredients
- 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
Add-ins
- 1 cup white chocolate chips (180 grams) or chocolate chunks
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a separate large bowl, beat the cold cubed butter, brown sugar, and granulated sugar until the mixture is smooth with no visible lumps of butter.
- Add Egg and Flavorings: Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture. Stir a few times by hand initially to prevent flour flying, then use a mixer on low speed to thoroughly combine the dough.
- Fold in White Chocolate: Turn off the mixer and gently fold the white chocolate chips into the cookie dough until evenly distributed.
- Form Cookie Dough Balls: Using a large cookie scoop or spoon, portion the dough into balls weighing about 3½ ounces (100 grams), approximately 1/4 to 1/3 cup of dough per ball.
- Freeze Dough: Place the dough balls on a plate and cover them, then freeze for at least 30 minutes, or store in a freezer bag and freeze for up to 2 months for future baking.
- Preheat Oven and Prepare Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper or baking mats.
- Arrange and Bake: Place the frozen cookie dough balls on the prepared baking sheets spaced about 3.5-3 inches (5-7 cm) apart. Bake one sheet at a time in the middle of the oven for about 14-17 minutes or until the tops appear set and small cracks begin to form.
- Cool and Shape: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. For perfectly round cookies, while they are still warm and on the cookie sheet, gently swirl a very large mug around each cookie to press the sides into a symmetrical circle.
Notes
- Use cold butter to achieve a tender yet chewy texture in the cookies.
- Freezing the dough helps retain shape and develop flavor; no need to thaw before baking.
- For a stronger ginger flavor, increase ground ginger to 1½ teaspoons.
- Use white chocolate chips for sweetness that contrasts the warm spices; chocolate chunks work as well.
- The swirling mug technique creates beautifully shaped cookies but is optional.
- Store baked cookies in an airtight container for up to one week or freeze for longer storage.
