White Chocolate Gingerbread Cookies – soft and chewy gingerbread cookies loaded with white chocolate chips. The classic flavor you love and are a must make for the holidays.
When it comes to the holidays I like to mix up the cookies that we make each year, but my family is more into keeping the traditional ones. They want Frosted Sugar Cookies and Reese’s Fudge every year, and are pretty set in their ways.
My husband is a huge gingerbread flavor fan though. Gingerbread Men Cookies are one of his favorites. These cookies have the texture of traditional Chocolate Chip Cookies, but with all that gingerbread flavor.
These gingerbread cookies first appeared on the blog in 2011, so it is time for a little facelift. They are so good, but being so old no one ever saw them. And trust me, you need these in your life!
What You’ll Need
- Vegetable Shortening
- Brown Sugar
- Egg
- Molasses
- Flour
- Baking Soda
- Cinnamon
- Ground Ginger
- Ground Cloves
- Salt
- White Chocolate Chips
Do I Have To Use Shortening
The short answer is no. You can use all butter if you want. This is one of those very old school recipes that grandma used to make, and she used shortening. So that is what I continue to use today! It is part of what gives the cookies there thick and chewy texture. It is also flavorless, so you get the full molasses and spice flavor. But if you don’t want to use it, you can use butter and your cookies will bake up just fine.
What Kind Of Molasses Do I Use
You want to use dark, unsulphured molasses. Do not use blackstrap. This Original Grandma’s Molasses is the one I always use for baking.
How To Make White Chocolate Gingerbread Cookies
Be sure to scroll down to the recipe card below to get the full recipe and instructions.
- In an electric mixer cream together shortening and brown sugar until well combined and creamy.
- Add molasses and egg and mix until fully incorporated
- Mix in flour, baking soda, salt, cinnamon, ginger and cloves until mixture is well blended.
- Fold in chocolate chips, reserving 1/2 cup for topping.
- Scoop balls of dough onto a baking sheet. Top each ball with a few of the reserved chocolate chips.
- Bake for 10-11 minutes, until the tops are dry and the edges are set.
- Remove from the oven and let cool for 5-10 minutes on baking tray before removing to a wire rack to cool completely.
Storage
After your cookies have cooled, store them in an airtight container for 4-5 days. They should stay soft and fresh for this time.
Freezing
You can freeze cookies after they are baked for up to 3 months. Just put them in an airtight container in the freezer. Take out as you want to enjoy and leave them on the counter to thaw.
Or you can freeze the unbaked dough. This is my prefered method, because then you can have fresh baked cookies at any time!
- Scoop the balls of dough onto a baking sheet.
- Place in the freezer for a couple of hours until the dough is solid.
- Remove and put the balls of dough in a freezer safe bag.
- When you are ready to bake, remove however make cookies you want to bake and let them sit on the counter while you preheat the oven and then follow the baking instructions.
More Christmas Cookie Recipes To Try
- Andes Mint Cookies
- Cornflake Cookies
- Grinch Sugar Cookie Bites
- Cranberry Icebox Cookies
- Christmas Magic Cookie Bars
- Avalanche Cookies
- Chewy Molasses Cookies
- Chocolate Crinkle Cookies
White Chocolate Gingerbread Cookies
White Chocolate Gingerbread Cookies - soft and chewy gingerbread cookies loaded with white chocolate chips. The classic flavor you love and are a must make for the holidays.
Ingredients
- 1 cup shortening
- 1 1/2 cups light brown sugar
- 1 whole large egg
- 1/3 cup molasses
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 12 oz white chocolate chips
Instructions
- Preheat oven to 350º F.
- In an electric mixer cream together shortening and brown sugar until well combined and creamy.
- Add molasses and egg and mix until fully incorporated
- Mix in flour, baking soda, salt, cinnamon, ginger and cloves until mixture is well blended.
- Fold in chocolate chips, reserving 1/2 cup for topping.
- Scoop balls of dough onto a baking sheet. Top each ball with a few of the reserved chocolate chips.
- Bake for 10-11 minutes, until the tops are dry and the edges are set.
- Remove from the oven and let cool for 5-10 minutes on baking tray before removing to a wire rack to cool completely.
Notes
Recipe From Hanging on by a Needle and Thread
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 181Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 113mgCarbohydrates 23gFiber 0gSugar 15gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Chloe Cochrane-Davies says
If you want a recipe that works every time at altitude, try yoghurt cake. I made it every day for 4 months whilst I was working in a chalet in the Alps, and the only ones that went wrong were when we missed out ingredients! The funny thing is it doesn’t work as well when it’s not at altitude!
1 yoghurt (just an ordinary multipack sized yoghurt pot) – empty it into the bowl and then use the pot for your measurements. Try different flavours for different flavour cakes.
1 pot of oil (we used vegetable oil I do believe.. but it worked with olive oil when we ran out!)
2 pots of sugar
3 pots of flour
3 eggs
Any ingredients you want to add. It’s fun to play around with it!
Mix it all together in a bowl and stick in the oven at 180C until cooked.
Pinned your cookies to my pinterest <- the main point of my comment!!
Erin says
Thanks for the recipe!
Carolyn says
Yummy! I just made some molasses spice cookies and then dipped them in white chocolate. I can’t actually eat them, but the family is in love!
Kim Bee says
Girl these are gorgeous and congrats on top 9!!!
Squash Blossom Babies says
Oh, wow these look interesting! I love the combo! Congrats on Top 9! I’m happy to be listed with you!
Emily @ Life on Food says
I think you did a great job picking the combination.
kita says
What a cool blog hop challenge! I love the sound of these cookies. White chocolate and gingerbread cookies. Yeah, I could leave a plate of crumbs! If I don’t get back here before the holidays I hope you and your family have a great Christmas!
Jen Laceda @ Tartine and Apron Strings says
Sounds yummy…would definitely take a bite, or two, of these! Santa will be happy and fed well!
christina says
these look delicious! i can’t wait to make them.
Laura Dembowski says
I made Gingerbread White Chocolate Blondies before and loved them, so I know these cookies would be a huge hit!
Erik says
Such a tasty flavor combo!
Amanda says
Oh my these look wonderful. Anything gingerbread and I am in!
Catalina says
These cookies look amazing! I will make them with my daughter this weekend!