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.

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.

1. In an electric mixer cream together shortening and brown sugar until well combined and creamy.
2. Add molasses and egg and mix until fully incorporated
3. Mix in flour, baking soda, salt, cinnamon, ginger and cloves until mixture is well blended.
4. Fold in chocolate chips, reserving 1/2 cup for topping.
5. Scoop balls of dough onto a baking sheet. Top each ball with a few of the reserved chocolate chips.
6. Bake for 10-11 minutes, until the tops are dry and the edges are set.
7. 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!

1. Scoop the balls of dough onto a baking sheet.
2. Place in the freezer for a couple of hours until the dough is solid.
3. Remove and put the balls of dough in a freezer safe bag.
4. 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

Continue to Content

Yield: 36

White Chocolate Gingerbread Cookies

Print

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.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. Preheat oven to 350º F.
2. In an electric mixer cream together shortening and brown sugar until well combined and creamy.
3. Add molasses and egg and mix until fully incorporated
4. Mix in flour, baking soda, salt, cinnamon, ginger and cloves until mixture is well blended.
5. Fold in chocolate chips, reserving 1/2 cup for topping.
6. Scoop balls of dough onto a baking sheet. Top each ball with a few of the reserved chocolate chips.
7. Bake for 10-11 minutes, until the tops are dry and the edges are set.
8. 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

36

Serving Size

1
Amount 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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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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