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Gingerbread white chocolate cookies with cracked tops, visible molasses, and white chocolate chips.

Gingerbread White Chocolate Cookies

Soft gingerbread cookies with white chocolate chips, spiced with ginger, cinnamon, and molasses, ready in about an hour.
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Prep Time 15 minutes
Cook Time 17 minutes
Freeze Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method

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
  • ½ cup unsalted butter 112 grams, cold, cut into cubes
  • ¾ cup brown sugar 158 grams, packed (I used dark)
  • ¼ cup granulated sugar 50 grams
  • 1 large egg
  • 1 tablespoon molasses 15 ml, NOT blackstrap
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips 180 grams or chocolate chunks

Method
 

  1. Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a medium bowl. Put aside.
  2. In another large bowl, cream the butter, brown sugar, and granulated sugar until no butter lumps remain.
  3. Mix the egg, molasses, and vanilla into the butter mixture.
  4. Add the dry mixture to the butter mixture. First stir a few times by hand, then beat on low speed until combined.
  5. Stop the mixer and fold in the white chocolate chips.
  6. Scoop dough into balls, each using about 1/4 to 1/3 cup of dough (I use a large cookie scoop). Each ball weighs roughly 3½ ounces (100 grams).
  7. Arrange the dough balls on a plate and cover. Freeze for at least 30 minutes, or store in a freezer bag for up to 2 months.
  8. When ready to bake, preheat oven to 375°F (190°C) and line baking sheets with parchment or silicone mats. Place the chilled dough balls on the sheets, leaving about 3.5-3 inches (5-7 cm) between them. Do not allow them to warm up.
  9. Bake one sheet at a time on the middle rack. Bake for 14-17 minutes, until the tops appear set and cracks may start to form.
  10. Let cookies cool on the baking sheets for at least 10 minutes before moving to a wire rack. For perfectly round cookies, while still hot on the sheet, place a large mug over each cookie and gently swirl to shape into a circle.