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Gingerbread White Chocolate Chip Cookies - Soft, Spiced, and Comforting

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (optional but nice)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed dark brown sugar
  • 1 large egg
  • 1/3 cup (80 ml) unsulphured molasses (not blackstrap)
  • 1 teaspoon pure vanilla extract
  • 1 to 1 1/4 cups (170–210 g) white chocolate chips
  • Optional for rolling: 1/4 cup (50 g) granulated or coarse sanding sugar
  • Optional topping: flaky sea salt, a small pinch per cookie

Method
 

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and slightly fluffy, about 2 minutes.
  4. Beat in the egg, then add the molasses and vanilla. Mix until fully combined. The mixture may look a bit separated—that’s fine.
  5. Add the dry ingredients to the wet ingredients and mix on low just until the flour disappears. Do not overmix.
  6. Fold in the white chocolate chips. If the dough feels sticky, cover and chill for 30–45 minutes to make it easier to handle and to reduce spreading.
  7. Scoop dough into 1.5-tablespoon balls (about a heaping tablespoon). If you like a crackly sugar crust, roll each ball in granulated sugar.
  8. Arrange on prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes until the edges are set and the centers look slightly soft and puffy.
  9. Sprinkle each cookie with a tiny pinch of flaky sea salt, if using. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm for melty chips, or let them cool for a chewier texture. They’ll firm up as they rest.