Soft and chewy gingerbread cookies filled with white chocolate chips and rolled in powdered sugar, giving the cookies a crinkle look. Everyone will love the soft and chewy texture of the cookies and the delicious classic gingerbread flavors combined with the white chocolate flavors.
The cookie dough is made like a classic gingerbread cookie dough, except for the addition of white chocolate chips mixed into the cookie dough. Roll the cookie dough into balls and roll each one into a dish of powdered sugar. Place cookies onto a large ungreased baking sheet at least 2-inches apart. Bake until the cookies are fully cooked through.
Gingerbread White Chocolate Chip Crinkle Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup molassess
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon and ginger. In a large bowl, combine butter with sugar and molasses until smooth. Add in the flour mixture, and mix until it is fully combined.
- Fold in the white chocolate chips. Place powdered sugar into a shallow dish and roll the cookie dough into balls. Roll each one into the powdered sugar and place onto a large ungreased baking sheet at least 2-inches apart. Bake for 10-12 minutes.
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