Soft and chewy cookies with all of the flavors of a classic gingerbread cookies. These cookies are also filled with white chocolate chips. The white chocolate goes perfectly with the gingerbread spice flavors of the cookies. There is no need to roll out these gingerbread cookies into shapes, just drop them onto baking sheets, and they bake soft and chewy. They are perfect for baking this Christmas with family or to give as Christmas gifts.
The dough for these gingerbread cookies is made with both granulated and brown sugars, along with molasses to give them the traditional gingerbread flavors. They are also filled with the classic gingerbread spices, cinnamon, ground ginger, and cloves. They are placed 2-inches apart onto ungreased baking sheets, and baked until the center comes out clean with a toothpick. Let them cool completely on wire racks before serving.
White Chocolate Chip Gingerbread Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, ginger, and cloves. In a large bowl, combine butter, granulated sugar, brown sugar, and molasses. Mix until fluffy.
- Add in egg and vanilla extract, mix until smooth. Add in the flour mixture, and mix until a thick dough forms. Fold in the white chocolate chips.
- Roll the cookie dough into balls, and place at least 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.
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