Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Yield: About 24 cookies | Approx. 200 kcal per cookie (similar to other gingerbread white chocolate cookies).
Ingredient Notes and Roles
All-purpose flour (2 1/4 cups)
Flour provides the structure for the cookies so they hold their shape while staying tender. This amount balances the moisture from butter, egg, and molasses, giving you a soft, chewy cookie instead of a cakey one.
Baking soda (1/2 teaspoon)
Baking soda helps the cookies spread slightly and develop those classic crackled tops. It also reacts with the acidity of molasses, contributing to the chewy texture and slight lift.
Ground ginger (1 tablespoon)
Ginger is the star spice here, giving a warm, slightly sharp gingerbread bite that cuts through the sweetness of the white chocolate. Using a full tablespoon makes the ginger flavor noticeable and festive without being harsh.
Ground cinnamon (1 teaspoon)
Cinnamon adds warmth and rounds out the ginger, giving that familiar gingerbread aroma. It helps the cookies smell like the holidays the moment they hit the oven.
Ground cloves (1/2 teaspoon) and nutmeg (1/4 teaspoon)
Cloves bring a deep, slightly peppery warmth, and nutmeg adds a sweet, nutty note. Together with ginger and cinnamon, they create a layered spice profile that tastes more complex than a single spice cookie.
Salt (1/4 teaspoon)
Salt is small but essential; it sharpens all the flavors, balances the sweetness, and keeps the spices from tasting flat. Without enough salt, the cookies can taste one‑note and overly sugary.
Unsalted butter (3/4 cup, softened)
Softened butter creams with the sugars to create a light, fluffy base that bakes up tender and chewy. Using unsalted butter lets you control the salt level precisely, which matters with sweet dough and white chocolate.
Granulated sugar (1/2 cup) and brown sugar (1/2 cup)
Granulated sugar helps the edges crisp lightly, while brown sugar adds moisture, chewiness, and a subtle molasses note. The mix of both gives the best of both worlds—soft centers and slightly set edges.
Egg (1 large)
The egg binds the dough and adds richness, contributing to a soft, cohesive texture. It also helps the cookies hold their shape and not crumble once cooled.
Molasses (1/4 cup)
Molasses is what makes these taste like true gingerbread instead of just spiced cookies. It adds color, chewiness, moisture, and deep caramelized flavor that pairs perfectly with the spices and white chocolate.
Vanilla extract (1 teaspoon)
Vanilla softens the edges of the spice and molasses, adding a sweet, bakery‑style aroma. It helps bridge the flavor of the cookie dough with the creamy sweetness of the white chocolate.
White chocolate chips (1 cup)
White chocolate chips add creamy, milky sweetness that balances the bold spices and molasses. Good‑quality white chocolate melts smoother and tastes less waxy, so it’s worth using a brand you like snacking on.
Step‑by‑Step Instructions
- Prepare the pans and oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and to help the cookies bake evenly and release cleanly. - Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Whisking thoroughly distributes the spices and leavening so each cookie has consistent flavor and texture. Set this bowl aside. - Cream butter and sugars
In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes 2–3 minutes with a hand mixer and helps build structure and tenderness by incorporating air into the dough. - Add egg, molasses, and vanilla
Beat in the egg until incorporated, then add the molasses and vanilla extract. Mix until the batter is smooth and cohesive, scraping down the sides of the bowl so no streaks remain; the mixture should look glossy and evenly darkened by the molasses. - Combine wet and dry mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand just until the flour is incorporated. Stop as soon as no streaks of flour remain; over‑mixing at this stage can develop gluten and make the cookies tougher. - Fold in the white chocolate chips
Using a spatula, gently fold in the white chocolate chips until they’re evenly distributed throughout the dough. Folding rather than beating helps avoid over‑working the dough and keeps the chips from breaking. - Chill the dough (highly recommended)
For thicker, chewier cookies with less spreading, cover the bowl and chill the dough in the refrigerator for about 30 minutes. Chilling firms the butter and lets the flavors meld, which improves both texture and taste. - Scoop the dough
Scoop rounded tablespoons of dough (a small cookie scoop works well) and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If you want bakery‑style looks, press a few extra white chocolate chips onto the tops of each dough ball. - Bake the cookies
Bake for 10–12 minutes, or until the edges are set and lightly golden and the centers still look just a bit soft. The cookies will continue to firm up as they cool, so avoid over‑baking if you want a chewy texture. - Cool and set
Remove the baking sheet from the oven and allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to cool completely; this cooling step helps them finish setting while staying soft inside.