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
Scale
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
