Name: White Chocolate Ginger Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 C sweet cream butter (softened); 1/2 C of packed brown sugar( dark or light); 1/4 C of sugar; 1 egg (large); 1/3 C molasses (dark, medium, or light but not blackstrap); 1 TBSP vanilla; 2 tsp cinnamon; 1 tsp ground ginger; 1 tsp ground cloves; 1/2 tsp ground nutmeg; pinch of salt (to taste); 2 C flour; 1 tsp cornstarch; 1 tsp baking soda; 1/2 tsp cream of tartar; 1 1/2 C white chocolate chips; 20 Ghiradelli milk chocolate melting wafers

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There’s truly something special about these White Chocolate Ginger Cookies. Not only are they delicious and tasty, but they literally melt in your mouth with every single bite. They remind me of coming home after school and having a plate full of warm cookies just waiting for me on the table.

While I love them all during the year, I have to say that these are totally on the list as one of the best Christmas cookie recipes. These are perfect for your cookie exchange or to make for Christmas dinner family gathering.

WHAT DO YOU NEED TO MAKE THESE WHITE CHOCOLATE GINGER COOKIES?

1/2 C sweet cream butter (softened)
1/2 C of packed brown sugar( dark or light)
1/4 C of sugar
1 egg (large)
1/3 C molasses (dark, medium, or light but not blackstrap)
1 TBSP vanilla
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
pinch of salt (to taste)
2 C flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp cream of tartar
1 1/2 C white chocolate chips
20 Ghiradelli milk chocolate melting wafers

HOW TO MAKE soft WHITE CHOCOLATE GINGER COOKIEs

Start by adding butter, both sugars, and egg in a medium-sized mixing bowl. Using your electric mixer, mix the ingredients on medium-high for 3-4 minutes or until mixed well.

Make certain that you scrape down the sides so you don’t leave any goodness on there and slowly start to add in the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, and salt (optional). Beat the mixture on medium-high for about 1 minute or until mixed well.

Add in the flour, cornstarch, baking soda, and cream of tartar and mix on low for about 30-45 seconds. Slowly stir in your white chocolate chips.

Once done, take a large plate and set aside and also plastic wrap.

Now you’re going to want to make many mounds of dough that are about 2 tablespoons in size. You can use a cookie scoop to accomplish this if you want.

After you’ve made the mounds, place them on the plate and cover with plastic wrap. Put it in the fridge for at least 3 hours. (or no longer than 5 days if you’re going to bake later.)

You cannot bake the cookies unless you chill the dough because it needs to firm up. Once they’ve chilled for at least 3 hours, it’s time to bake.

Preheat oven to 350 degrees.

Take your cookie sheets and grease them.

Place each of the dough mounds on the cookie sheet and make certain that they’re at least 2 inches apart.

Bake them at 350 degrees for 8 to 9 minutes or until you start to notice small cracks on the top of the cookies. Be prepared – they will feel soft and not cooked all the way.

Take a chocolate wafer and push down into the middle of each cookie.

Let the cookies cool about 10 minutes before eating.

Is it possible to cut down on the amount of added sugar in these cookies?

If you’re wanting to cut out some of the sugar, you can always add in a sweetener or more natural sugar. Just make certain that you figure out the conversions as you don’t want to add in too much or too little.

How do you store these Ginger Cookies?

You can store them in the fridge or in a cookie jar on the counter but the real key is to have them in an airtight container. This will keep them as fresh as possible for a long duration of time.

What happens if I put my cookies in the oven before it’s done preheating?

Don’t do this! When your oven is preheating, it’s actually heating up at a much higher temperature than you realize. Not only can this cause your cookies to burn or overcook but it’ll throw off your timer as well.

Just be patient and wait for the oven to buzz, letting you know that it’s preheated to the perfect temperature for your cookies to be put into the oven.

Cookie baking Tips to Keep in Mind

When you’re baking cookies, make certain to check all the expiration dates on your ingredients. Using expired product isn’t healthy and can also cause the outcomes to vary.

Try to keep your cookies as uniform as possible when you’re making them into balls. That way they’ll all cook at the same pace and it will be much easier to make certain that they’re all done and ready together.

White Chocolate Ginger Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

You're going to love the taste of these White Chocolate Ginger Cookies!

Ingredients

1/2 C sweet cream butter (softened)
1/2 C of packed brown sugar( dark or light)
1/4 C of sugar
1 egg (large)
1/3 C molasses (dark, medium, or light but not blackstrap)
1 TBSP vanilla
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
pinch of salt (to taste)
2 C flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp cream of tartar
1 1/2 C white chocolate chips
20 Ghiradelli milk chocolate melting wafers

Instructions

Start by adding butter, both sugars, and egg in a medium-sized mixing bowl. Using your electric mixer, mix the ingredients on medium-high for 3-4 minutes or until mixed well.

Make certain that you scrape down the sides so you don't leave any goodness on there and slowly start to add in the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, and salt (optional). Beat the mixture on medium-high for about 1 minute or until mixed well.

Add in the flour, cornstarch, baking soda, and cream of tartar and mix on low for about 30-45 seconds. Slowly stir in your white chocolate chips.

Once done, take a large plate and set aside and also plastic wrap.

Now you're going to want to make many mounds of dough that are about 2 tablespoons in size. You can use a cookie scoop to accomplish this if you want.

After you've made the mounds, place them on the plate and cover with plastic wrap. Put it in the fridge for at least 3 hours. (or no longer than 5 days if you're going to bake later.)

You cannot bake the cookies unless you chill the dough because it needs to firm up. Once they've chilled for at least 3 hours, it's time to bake.

Preheat oven to 350 degrees.

Take your cookie sheets and grease them.

Place each of the dough mounds on the cookie sheet and make certain that they're at least 2 inches apart.

Bake them at 350 degrees for 8 to 9 minutes or until you start to notice small cracks on the top of the cookies. Be prepared - they will feel soft and not cooked all the way.

Take a chocolate wafer and push down into the middle of each cookie.

Let the cookies cool about 10 minutes before eating.

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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 166mgCarbohydrates: 56gFiber: 2gSugar: 42gProtein: 6g