Gingerbread Cookies with White Chocolate Chips make festive Christmas cookies for the holiday season.
However, these easy gingerbread cookies are not shaped like gingerbread men. Instead, they are large round cookies with white chocolate and cinnamon chips.
White Chocolate Chip Gingerbread Cookies make popular holiday cookies with their molasses and warm spices with cinnamon.
When you see gingerbread cookies, you know Christmas is near!
White Chocolate Ginger Cookies make the best gingerbread cookies and will likely become one of your favorite Cookie Recipes!
Table of Contents
Why You’ll Love This Recipe
- Taste – Ginger Molasses Cookies taste wonderful, like the Christmas season, with the warm spices.
- Texture – These White Chocolate Gingerbread Cookies are soft, chewy gingerbread cookies with chocolate chips and a little crispy around the edges.
- Easy To Make – You can easily find ingredients at your local grocery store.
- Appearance – These are Golden Brown Cookies with white chocolate chips in them.
Equipment
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- Large Bowl or Mixing Bowl
- Electric Mixer
- Small bowl
- Cookie Cutters
- Cookie Sheet or Baking Sheet
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- All Purpose Flour
- Baking Soda
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- Salt
- Dark Brown Sugar
- Granulated Sugar
- Salted Butter
- Eggs
- Molasses
- Vanilla Extract
- Cinnamon Chips
- White Chocolate Chips
How To Make Gingerbread Cookies
Line sheet trays with parchment paper and set aside.
In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix until just combined; there will be lumps, and it will look like a sandy consistency.
Add the eggs, molasses, and vanilla and mix until combined.
Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
Stir in the cinnamon chips and white chocolate chips until just combined.
Roll ¼ cup portions of dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
Place the dough balls into the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 300°F.
Place the cookie balls about 3 inches apart on the sheet tray. Bake for 22-25 minutes until puffed and starting to brown along the edges.
Immediately place the cookies onto a cold countertop and use the parchment paper to help slide them off the sheet tray.
Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
Allow to cool slightly and serve warm or cool completely before storing.
Recipe Tips
- Immediately transferring the cookies to a wire rack or cool countertop will help them cool down faster.
- The cold butter helps keep the dough chilled and the cookies rising..
- You could even drizzle more chocolate on top for a fun touch. Go really crazy and add crushed store-bought ginger snaps or gingerbread cookies right into the dough. OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies.
- These stay gooey for a long time; I suggest popping them in the fridge for about 15-30 minutes after they have cooled completely if you need to store them so the chocolate chips don’t get squished on top and you end up with a big mess.
Variations
- Gingerbread Chocolate Chunk Cookies – You could use chocolate chunks instead of white chocolate chips.
- Chocolate Drizzle Gingerbread Cookies – Drizzle more chocolate on top for a fun touch.
- Crushed Ginger Snaps – Add crushed store-bought ginger snaps or gingerbread cookies right into the dough; OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies
What To Serve With Gingerbread Cookies
- Milk – A big glass of milk goes perfectly with cookies.
- Vanilla Ice Cream – Crumble the cookies over a bowl of ice cream for a crunchy creamy dessert.
- More Christmas Cookies – Serve them with other Christmas Cookies at a cookie exchange party, or for a holiday dessert table.
- Holiday Dessert Dip – Pair the gingerbread cookies with a dessert dip, such as Hot Chocolate dip, and use the cookies as a “dipper.”
FAQs
Place the cookies in an airtight container and store them at room temperature for up to 5 days.
Store the gingerbread cookies in a freezer-safe, airtight container between parchment or wax paper layers for up to 3 months.
These cookies are best served warm or at room temperature.
More Christmas Cookies
- Shortbread Chocolate Filled Christmas Cookies
- Molasses Crinkle Cookies
- Mini Gingerbread Cheesecake Bites
- Chocolate Crinkle Cookies
- Red Velvet Blossom Cookies
If you like this Gingerbread Chocolate Chip Cookie Recipe, please be sure to write a review and leave a 5-star rating for this delicious cookie recipe.
Recipe
Gingerbread Chocolate Chip Cookies
Equipment
- Gingerbread Men Cookie Cutters (Optional)
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
Wet Ingredients
- 1 cup cold salted butter cubed
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup cinnamon chips
- 1 cup white chocolate chips
Instructions
- Line sheet trays with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.2.5 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon Ground Cloves, 1/2 teaspoon Ground Ginger, 1/4 teaspoon salt
- Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix until just combined; there will be lumps, and it will look like a sandy consistency.1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup cold salted butter
- Add the eggs, molasses, and vanilla, and mix until combined.2 large eggs, 1/4 cup molasses, 1 teaspoon vanilla extract
- Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
- Stir in the cinnamon chips and white chocolate chips until just combined.1 cup cinnamon chips, 1 cup white chocolate chips
- Roll ¼ cup portions of the dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
- Place the dough balls into the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 300°F.
- Place the cookie balls about 3 inches apart on the sheet tray. Bake for 22-25 minutes until puffed and starting to brown along the edges.
- Immediately place the cookies onto a cold countertop, and use the parchment paper to help slide them off the sheet tray.
- Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
- Allow to cool slightly and serve warm or cool completely before storing.
Notes
Recipe Tips
- Immediately transferring the cookies to a wire rack or cool countertop will help them cool down faster.
- The cold butter helps keep the dough chilled and the cookies rising.
- You could even drizzle more chocolate on top for a fun touch. Go really crazy and add crushed store-bought ginger snaps or gingerbread cookies right into the dough. OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies.
- You could even drizzle more chocolate on top for a fun touch. Go really crazy and add crushed store-bought ginger snaps or gingerbread cookies right into the dough. OR, drizzle/dip the finished cookies in chocolate and THEN sprinkle with the crushed store-bought cookies.
- These stay gooey for a long time; I suggest popping them in the fridge for about 15-30 minutes after they have cooled completely if you need to store them so the chocolate chips don’t get squished on top and you end up with a big mess.
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