Description
Description Deliciously chewy gingerbread cookies with white chocolate chips, perfect for the holiday season.
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
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Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
- Prepare wet ingredients: measure molasses, vanilla, and ensure butter is chilled and cubed. Set aside the room temperature egg.
- Cream butter and sugars using a mixer until light and fluffy.
- Add egg, molasses, and vanilla to the butter mixture; mix until combined.
- Gradually add the dry ingredients in portions, mixing until just combined.
- Fold in white chocolate chips gently with a spatula.
- Chill the dough for at least 2 hours or ideally overnight.
- Scoop and roll the dough into balls and place on baking sheets, spaced apart.
- Bake in the oven for 10 to 12 minutes until edges are set and centers are soft.
- Cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 3-4 days or freeze for later use.
Notes
- Notes
- Chill the dough to maintain texture; cookies freeze well for later enjoyment.