Chewy White Chocolate Chip Gingerbread Cookies
37 Reviews- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr 30 min
“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! ” - by Mickie29
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 231 cal
- 12%
- Fat
- 11.1 g
- 17%
- Carbs
- 31.2 g
- 10%
Based on a 2,000 calorie diet
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Reviews (37)
Rate This Recipe
"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 g..." See moreingerbread taste, and they are plenty sweet without it. A keeper, especially for fall and the winter holidays. YUM!"
geek.equals.hot
"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..." See more is sweet enough to kill a diabetic. Next time I make it, I will cut some sugar. They were pretty tasty."
Melanie
"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 tog..." See moreether 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."
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