Gingersnaps with White Chocolate Chips
Sweet, spicy, and irresistibly indulgent, these Gingersnaps with White Chocolate Chips are the perfect marriage of classic holiday flavors and decadent sweetness. Featuring a rich blend of molasses, warm ginger, cinnamon, and cloves, these cookies deliver that signature gingersnap spice with a soft, chewy center. Each bite is elevated by bursts of creamy white chocolate chips, creating a delightful balance of flavors. Rolled in a sparkling coat of sugar before baking, these cookies boast a beautiful crackled finish that promises sweetness in every bite. Ideal for festive gatherings, cookie swaps, or simply satisfying your seasonal cravings, this quick and easy recipe yields a batch of 24 cookies in just 25 minutes. Serve them with a glass of milk or your favorite cup of tea for the ultimate cozy treat!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 80 ml Molasses
- 1 large Egg
- 180 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 120 grams White chocolate chips
- 50 grams Additional granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the bowl, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Roll each dough ball in the additional granulated sugar to coat evenly.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes or until the edges are set and the center looks slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 14.6 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
