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Chewy White Chocolate Chip Gingerbread Cookies

Chewy White Chocolate Chip Gingerbread Cookies

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Mickie Lear

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  4. Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
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Reviews

ladams1221
38
10/29/2010

OMG! These are delicious! Heavily spiced, and they get better with age. Don't roll in sugar. I did half rolled in sugar and half not, and everyone liked the unrolled ones better. The sugar masks the gingerbread taste, and they are plenty sweet without it. A keeper, especially for fall and the winter holidays. YUM!

geek.equals.hot
22
7/29/2010

Tried these out even though it sounds like a Christmas cookie. Brought them to work and two batches were devoured. I would suggest to nix the last step of rolling dough in more sugar, as this cookie is sweet enough to kill a diabetic. Next time I make it, I will cut some sugar. They were pretty tasty.

Melanie
18
1/18/2011

These are super delicious and chewy. The first time I made them (as written) they fell apart because there were so many chocolate chips, so I halved the amount in the second batch and they stayed together much better. These are a little hard to get off the cookie sheet without mutilating them, so I used parchment paper and just slid the entire sheet off of the cookie sheet until they cooled and they turned out great.