How should I store Gingerbread White Chocolate Chip Cookies?

Once cooled completely, store your cookies in an airtight container at room temperature for up to 5–7 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months. Thaw at room temperature before enjoying.

Can I make the dough ahead of time and refrigerate it?

Yes! You can make the cookie dough up to 48 hours in advance. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge. When ready to bake, let it sit at room temperature for about 15 minutes before scooping to soften slightly.

Why are my cookies too flat or too puffy?

Flat cookies often result from overly soft butter or overmixing the dough. Make sure your butter is softened but not melted. Puffy cookies can happen if you over-measure the flour—always spoon and level flour for accuracy. Also, don’t skip the molasses, as it helps create that chewy, rich texture typical of gingerbread cookies.

Gingerbread White Chocolate Chip Cookies – Best Spiced Cookie Recipe

Name: Gingerbread White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour: provides structure and softness; 2 teaspoons ground ginger: adds spicy warmth and depth; 1 teaspoon ground cinnamon: enhances aroma and flavor; ½ teaspoon ground nutmeg: adds sweet nuttiness; ½ teaspoon ground cloves: delivers bold, warm spice; 1 teaspoon baking soda: leavening agent for rise and texture; ½ teaspoon salt: balances sweetness and enhances flavors; ¾ cup unsalted butter, softened: adds richness and moisture; ½ cup granulated sugar: provides sweetness and slight crispness; ½ cup brown sugar, packed: adds moisture and molasses-like flavor; 1 large egg: binds ingredients and adds structure; 1 teaspoon vanilla extract: enhances the sweetness and aroma; ¼ cup molasses: the signature ingredient for gingerbread flavor; 1 ½ cups white chocolate chips: adds creamy, sweet contrast

Description

These Gingerbread White Chocolate Chip Cookies are the ultimate festive treat, combining warm holiday spices with the creamy sweetness of white chocolate. They are soft in the center, slightly crisp on the edges, and incredibly easy to make in under 30 minutes—perfect for cookie swaps, gifting, or cozy nights in.

Ingredients

Scale

2 ¼ cups all-purpose flour: provides structure and softness
2 teaspoons ground ginger: adds spicy warmth and depth
1 teaspoon ground cinnamon: enhances aroma and flavor
½ teaspoon ground nutmeg: adds sweet nuttiness
½ teaspoon ground cloves: delivers bold, warm spice
1 teaspoon baking soda: leavening agent for rise and texture
½ teaspoon salt: balances sweetness and enhances flavors
¾ cup unsalted butter, softened: adds richness and moisture
½ cup granulated sugar: provides sweetness and slight crispness
½ cup brown sugar, packed: adds moisture and molasses-like flavor
1 large egg: binds ingredients and adds structure
1 teaspoon vanilla extract: enhances the sweetness and aroma
¼ cup molasses: the signature ingredient for gingerbread flavor
1 ½ cups white chocolate chips: adds creamy, sweet contrast

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the egg, vanilla extract, and molasses to the butter mixture and mix until well combined.
Gradually mix in the dry ingredients, stirring just until incorporated. Do not overmix.
Fold in the white chocolate chips evenly.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly soft.
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake to ensure chewy centers.
Use room temperature butter and egg for smooth mixing.
Dough can be made ahead and refrigerated for up to 48 hours.
Cookies freeze well for up to 2 months in an airtight container.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 105 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 20 mg