White Chocolate Gingerbread Cookies

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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.

stacked gingerbread cookies on a plate with a bite taken out of one of them.

 

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
gingerbread cookie ingredients

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.

baked gingerbread cookies on a baking sheet

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.
white plate with gingrebread white chocolate cookies on it

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.
stacked soft gingerbread cookies on a white plate
close up gingerbread cookies with white chocolate
close up plate of gingerbread cookies with white chocolate
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White Chocolate Gingerbread Cookies

By Erin
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: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 36

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

Serving: 1g | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 113mg | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 181
Like this recipe? Leave a comment below!


 

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About 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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40 Comments

  1. 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!

  2. Sounds yummy…would definitely take a bite, or two, of these! Santa will be happy and fed well!

  3. I made Gingerbread White Chocolate Blondies before and loved them, so I know these cookies would be a huge hit!