If you love the sweet warmth of ginger-spiced cookies but crave a little twist, you’ll fall hard for these White Chocolate Gingerdoodles. They’re pure comfort: soft and chewy inside, sparkling with sugary tops, and studded with creamy white chocolate chips. The molasses adds depth, the spices bring nostalgic holiday notes, and every bite feels just a little bit decadent thanks to the white chocolate. Whether you’re baking for a festive cookie platter or just a cozy night in, White Chocolate Gingerdoodles are bound to become your new go-to cookie—the perfect blend of tradition and a touch of surprise.
Ingredients You’ll Need
Great cookies start with thoughtful, high-quality ingredients, and these White Chocolate Gingerdoodles are no exception. Each item plays a key role in building the complex flavors, irresistible texture, and beautiful appearance of these cookies. Here’s what you’ll need and why you’ll love having each one in your kitchen:
- All-purpose flour: The backbone of our cookies, giving them just the right tender crumb.
- Ground ginger: Delivers the signature warmth and zing that make these cookies so special.
- Ground cinnamon: Adds comforting, familiar spice notes and balances the ginger’s brightness.
- Ground cloves: For a touch of earthy, aromatic depth—just a little goes a long way here.
- Baking soda: Helps the cookies rise and spread for that soft, chewy texture.
- Salt: Elevates all the other flavors, making every bite more vibrant.
- Unsalted butter, softened: Creams beautifully with sugar for a melt-in-your-mouth base.
- Granulated sugar: Sweetens the dough and creates those irresistible sparkly tops.
- Molasses: Gives rich color and a dark, caramel-like sweetness—key for depth!
- Large egg: Binds and enriches the dough for lovely texture.
- Vanilla extract: Adds a gentle floral note that softens all those spicy flavors.
- White chocolate chips: Creamy pops of sweetness that complement and mellow the spices.
- Extra granulated sugar for rolling: Gives each cookie a sparkly, slightly crisp finish.
How to Make White Chocolate Gingerdoodles
Step 1: Preheat and Prep
Set yourself up for success by first preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies will bake evenly and release easily—no sticking plus faster cleanup. This gets you organized and ready to bake like a pro.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisking ensures the spices are evenly distributed, so no one cookie has more spice than another. This step is quick but truly makes a difference in flavor throughout your White Chocolate Gingerdoodles.
Step 3: Cream the Butter and Sugar
In your largest mixing bowl, cream the softened butter and granulated sugar together until the mixture looks light and fluffy. This creates air in the dough, giving you cookies that are soft on the inside with just a hint of crispness at the edges. It’s an essential step for perfect cookies every time!
Step 4: Add Wet Ingredients
Add the molasses, egg, and vanilla extract to your creamed butter and sugar. Beat until the mixture is smooth and thoroughly combined. The molasses gives the dough its deep, caramelly flavor and beautiful color. You’ll notice the dough takes on a lush, shiny look at this point—always a good sign.
Step 5: Combine and Fold
Gradually add your spiced flour mixture to the wet ingredients, mixing gently until everything just comes together. Avoid over-mixing to keep your White Chocolate Gingerdoodles tender. Then, gently fold in the white chocolate chips, so their sweetness is spread throughout the dough.
Step 6: Shape and Sugar-coat
Scoop out tablespoon-sized balls of dough (a cookie scoop makes this extra easy) and roll each one in granulated sugar. The sugar coating creates a delicate crunch and an eye-catching sparkle on every cookie. Place the sugared dough balls about two inches apart on your prepared baking sheets—room to spread means beautiful, round cookies.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges are set but the centers still look slightly soft. The magic of White Chocolate Gingerdoodles is in that irresistibly chewy middle, so don’t overbake! Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. This helps them firm up just enough without drying out.
How to Serve White Chocolate Gingerdoodles
Garnishes
For a special finish, try drizzling the cooled cookies with a little melted white chocolate or sprinkle them with a dusting of powdered sugar. A few small pieces of candied ginger can add an extra burst of flavor and a touch of elegance for an impressive presentation.
Side Dishes
These cookies are perfect with your favorite cozy beverage. Pair your White Chocolate Gingerdoodles with a steamy chai latte, hot cocoa, or even a glass of cold milk. If you’re serving a dessert spread, they sit beautifully next to fresh fruit or a scoop of vanilla ice cream.
Creative Ways to Present
Stack them in clear cellophane bags tied with a vibrant ribbon for sweet, homemade gifts. Arrange the cookies in a circle around a bowl of fruit dip for a fun party platter. You can even sandwich two White Chocolate Gingerdoodles together with a spoonful of buttercream for an indulgent treat that’ll spark joy at any gathering.
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Gingerdoodles chewy and fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to five days, making them ideal for baking ahead or for enjoying throughout the week.
Freezing
You can freeze both the baked cookies and the unbaked dough. For dough, scoop and sugar-coat, then freeze on a baking sheet before transferring to a freezer bag—bake from frozen, just adding an extra minute or two. Baked cookies freeze perfectly as well; just layer them with parchment paper and store in a freezer container for up to two months.
Reheating
If you love a warm cookie, simply pop a White Chocolate Gingerdoodle in the microwave for 5 to 10 seconds. This brings back the melty perfection of the white chocolate and freshens up the texture, making it feel as if it just left the oven.
FAQs
Can I use dark chocolate or milk chocolate chips instead of white chocolate?
Absolutely, although white chocolate pairs especially nicely with ginger and molasses, dark and milk chocolate will bring their own wonderful twist to the classic profile of these cookies. Experiment and see what you like best—there’s no wrong answer!
How do I keep my White Chocolate Gingerdoodles soft?
The secret is taking them out of the oven while the centers still look a tiny bit soft. They’ll continue to firm up as they cool, staying perfectly chewy rather than crisp. Storing them in an airtight container with a slice of bread will also help maintain moisture.
Can I make the dough ahead of time?
Definitely! Chilling the dough for 30 minutes (or even overnight) not only makes it easier to handle but also deepens the flavors. Just scoop, sugar-coat, and bake from cold—your White Chocolate Gingerdoodles will turn out fabulous.
Are these cookies spicy?
They’re perfectly balanced! The ginger, cinnamon, and cloves provide gentle warmth and that familiar holiday vibe, but the sweetness from the white chocolate keeps them approachable, even for spice-shy eaters.
Can I double the recipe for a crowd?
Yes! Simply double all your ingredients and bake in batches. These cookies are ideal for sharing at potlucks, cookie swaps, or family get-togethers—everyone will want to know your secret to amazing White Chocolate Gingerdoodles.
Final Thoughts
If you’ve been searching for a new classic to add to your cookie rotation, White Chocolate Gingerdoodles are ready to become your next baking obsession. Every batch comes out tender, glowing with a sugary crust, and absolutely packed with pure, cozy flavor. Give them a try—you’ll love every gingery, chocolatey bite!
Print
White Chocolate Gingerdoodles Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm spices of ginger, cinnamon, and cloves with a sweet twist of white chocolate in these delightful White Chocolate Gingerdoodles. These soft and chewy cookies are perfect for the holiday season or any time you crave a cozy treat.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- Extra granulated sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Prepare the wet ingredients: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips.
- Form the cookies: Scoop tablespoon-sized balls of dough and roll them in extra granulated sugar. Place on baking sheets.
- Bake: Bake for 10-12 minutes until the edges are set but the centers are still soft. Cool on baking sheet before transferring to a wire rack.
Notes
- For extra flavor, chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
