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 |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 500.6 g | 182% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 350.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 544 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2391 mg | 51% | |
*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.
