White Chocolate Gingerbread Cookies Recipe
These White Chocolate Gingerbread Cookies combine the warmth of classic gingerbread spices with sweet, creamy white chocolate chips for a festive and delicious treat. Perfectly soft with a slight crisp on the edges, these cookies are ideal for holiday gatherings or simply enjoying a cozy moment with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup shortening
- 1 1/2 cups light brown sugar
- 1 whole large egg
- 1/3 cup molasses
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
Add-ins
- 12 oz white chocolate chips (reserve 1/2 cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the cookies.
- Cream Shortening and Sugar: In an electric mixer, cream together the shortening and light brown sugar until the mixture is smooth, fluffy, and well combined.
- Add Molasses and Egg: Mix in the molasses and whole large egg until fully incorporated and the batter is even.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Continue mixing until the dough is well blended and uniform.
- Fold in Chocolate Chips: Gently fold in most of the white chocolate chips, reserving about 1/2 cup for decorating the tops of the cookies.
- Scoop Dough: Use a cookie scoop or spoon to form balls of dough and place them evenly spaced on a baking sheet. Top each ball with a few of the reserved white chocolate chips for a decorative finish.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes, or until the tops appear dry and the edges are set, indicating the cookies are cooked through.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool for 5-10 minutes on the sheet. Then transfer them to a wire rack to cool completely before serving.
Notes
- For firmer cookies, bake closer to 11 minutes; for softer, chewy cookies, remove at 10 minutes.
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Molasses adds moisture and traditional gingerbread flavor; do not substitute with syrup.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- Be careful not to overmix once flour is added to keep cookies tender.
