Soft White Chocolate Gingerbread Cookies

Soft white chocolate gingerbread cookies are perfectly soft and chewy with a delicious spicy gingerbread flavor!

Trust me when I tell you that you are going to love these white chocolate gingerbread cookies! They are soft and chewy and full of spicy gingerbread flavor.

I first saw these cookies awhile ago and saved the recipe to make at Christmas. When Zeke asked to make cookies a few weeks ago I sat down and looked through all the new-to-us recipes I had saved and these cookies stood out.

I am a big fan of anything gingerbread flavored, and any cookie recipe that promises to be soft and chewy is usually a safe choice. 🙂 And these cookies did not disappoint! They really do have the perfect chewy texture and they stayed soft for days after I made them.

The cookies are full of gingerbread flavor with the perfect amount of spice. The kids loved them, but I haven’t yet found a cookie they wouldn’t eat so take that for what it’s worth. 😉

The white chocolate chips make these cookies very sweet, but if you prefer a less sweet cookie you could leave them out, or use chocolate chips or cinnamon chips instead. Next time I think I’ll make some of each kind and do a taste test to see which we like best. Yum!! 🙂

Print Recipe

Soft White Chocolate Gingerbread Cookies

Soft white chocolate gingerbread cookies are perfectly soft and chewy with a delicious spicy gingerbread flavor!

Ingredients:

• 3/4 cup butter, at room temperature
• 1 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1/4 cup molasses
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 2 1/4 cups all purpose flour
• 1 1/2 cups white chocolate chips
• 1/3 cup additional sugar for rolling

Directions:

1. Preheat oven to 350 degree. Line a baking sheet with parchment paper and set aside.
2. In bowl of stand mixer beat butter and sugar together until creamy, about 2 minutes.
3. Add in molasses and mix until incorporated.
4. Beat in egg, additional yolk, baking soda, salt, ginger, cinnamon and cloves. Mix until smooth.
5. Turn mixer to low and mix in flour until dough comes together.
6. Stir in white chocolate chips.
7. Roll dough into balls, about 2 inches in diameter. Roll balls in extra sugar and place on baking sheet 2-3 inches apart.
8. Bake for 9-11 minutes, or until edges are golden.
9. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to cool completely.

from Cookies and Cups