Posted Dec 11, 2017, Updated Jun 22, 2024 These white chocolate gingerbread cookies are one of our favorite classic Christmas recipes. If you’re looking for a classic gingerbread recipe that doesn’t require being rolled and decorated, and will make all cookie lovers go week in the knees, then consider your search over. These white chocolate gingerbread cookies are the perfect addition to any cookie tray! They are both chewy and soft and are not too sweet. They are perfectly spiced with white chocolate chips in every bite.
White Chocolate Gingerbread Cookies: Substitutions
As always I recommend making this recipe exactly as written, but here are a few possible substitutions!
Salted Butter. Unsalted butter is a great substitute. Brown Sugar. using dark brown sugar works well. Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies. All-purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free. Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary. Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. White Chocolate Chips. Only use high-quality white chocolate in baking! Read the ingredient list. If cocoa butter and sugar aren’t the first two ingredients then do not buy them. If white chocolate chips aren’t your thing, then feel free to substitute butterscotch or cinnamon chips for amazing results!
How to Make White Chocolate Gingerbread Cookies
Let’s walk through this white chocolate gingerbread cookies recipe together, and don’t forget to watch the video. Begin by combining the dry ingredients (except brown sugar) in a small bowl. Set aside to use later. Next, beat the butter and brown sugar for 1 minute, either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer. Then, add the molasses, egg and vanilla and beat until combined. Then, beat in the dry ingredients until combined. Once the dough is finished, add the white chocolate chips and beat until evenly distributed throughout the dough. Then, chill the dough in an airtight container in the refrigerator for at least 1 hour – and up to overnight. Once the dough is chilled, use a 2 Tablespoon cookie scoop, or roll 2 Tablespoon portions of dough into balls by hand and place on prepared cookie sheet about 2 inches apart. Bake for 10-13 minutes in preheated oven until tops are set. Then, let the white chocolate gingerbread cookies sit on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve
Serve the cookies cooled or very slightly warm. They’re the perfect addition to your Christmas cookie trays or boxes!
Store
Store these white chocolate chip gingerbread cookies in an airtight container at room temperature for 4-5 days. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays!
Freeze
Freeze the baked cookies for up to 1 month in an airtight container in the freezer. Or, freeze rolled cookie dough balls in an airtight container in the freezer for up to 2 months. To bake: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions and bake. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
