These are the BEST Soft Gingerbread Cookies with White Chocolate Chips – with or without the holiday color and are nicely spiced and soft – everything you’d expect in an old-fashioned ginger cookie.
It’s that time of the year when I can start baking the wonderful cookies and such that I have pinned throughout the year. Holiday baking means baking for days – family favorite cookies, candies, and new cookie recipes. Then because I am so tired of seeing all of the baked goods taking up the entire island in my kitchen, I pack them in containers and send to with hubby to work, mail to friends and family, and give to friends here. I do freeze some so I will have them throughout the holiday season.
The last few years I’ve participated in the Great Food Bloggers Cookie Swap so 3 dozen cookies have gone to some fabulous bloggers and I have received some yummy cookies in return. This year the GFB Cookie Swap is no longer but a couple of bloggers from The PinterTest Kitchen and Fantastical Sharing of Recipes pulled together to start a new food blogger cookie swap called the Food Blogger Love Cookie Exchange. (Thank you ladies!!)
I choose to make a soft gingerbread cookie this year for the #FoodBloggerLove Cookie Exchange. Now, I have always loved gingerbread – in cake form or soft cookie form. You either love gingerbread or you don’t. My family is not pro-gingerbread and do you know what that means? It means more cookies for ME!
Once I had the cookies baked and of course tasted a couple, I noticed they needed a little “holiday color”. While they are scrumptious as they were baked, sending them off in the mail, I wanted to give them a bit of “zing”. I drizzled a little bit of a powdered sugar glaze over the tops of the cookies and sprinkled them with red & green sugar crystals. Perfect!
Packing the Soft Gingerbread Cookies
I packed the cookies up and placed them in containers and surrounded them with a bit of bubble-wrap to ensure a safe and unbreakable trip to their destinations. My three bloggers that I would send these delicious soft gingerbread cookies with white chocolate chips to lived on opposite sides of the country so they had to be packed well to sustain the trip.
If you would like to participate next year in the Food Bloggers Love Cookie Exchange, go here or here and bookmark the site for next year or better yet, sign up for the newsletters – both of these blogs are great! All of the cookie recipes from the bloggers that participated will be in a round up at the bottom of this post.
I received a batch of Chocolate Malted Whopper Drops from Sarah Cooks the Books and they were delicious; it was like she knew Whoppers were my favorite candy. I also enjoyed The Orange Bee‘s Oma’s Best Ever Sugar Cookies and I loved the vanilla bean sugar she used on them. The last yummy batch of cookies were the Sweet Potato and Chocolate Cookies from Body Rebooted. I’m going to be honest, I was not thinking sweet potato in a cookie but once I tasted them I wasn’t going to share them with anyone. So good! In fact, it was hard to share any of the cookies with the family! Thank you ladies!!
Check out my past cookie swap recipes: Peanut Butter Snickerdoodles and Chocolate Chip Peppermint Crunch Cookies. For more cookies recipes click here.
Soft Gingerbread Cookies with White Chocolate Chips
- 1 cup unsalted butter softened
- 1 cup sugar
- 1/2 cup unsulphured molasses I use Grandma’s Molasses
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 2 1/4 tsp baking soda
- 1 tsp salt
- 1 1/4 tsp cinnamon
- 1 1/4 tsp ground cloves
- 1 tsp ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chips
- 1 cup sugar for coating cookie dough balls
- 1 cup powdered sugar
- ½ tsp clear vanilla extract
- 1 – 2 tbsp milk
- red and green sugar crystals
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper, silicone baking mat or spray with non-stick spray. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
- Add in the molasses, canola oil, vanilla, baking soda, salt, and spices and mix until well combined.
- Add the eggs, one at a time, and beat until smooth. Then, slowly add in the flour.
- By hand, stir in the white chocolate chips.
- Scoop the soft dough into 1 ½ inch balls (a tablespoon cookie scoop works well here). Roll each cookie dough ball in the granulated sugar and then place on lined baking sheets, about two inches apart.
- Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes before removing to a wire rack and cool completely.
- To glaze: mix one cup of powdered sugar with ½ teaspoon of clear vanilla extract and a tablespoon or two of milk. You want a drizzling consistency. Then immediately sprinkle red and green sugar crystals on the glaze. Let glaze harden before storing.
- Recipe adapted from King Arthur Flour
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These were great! The frosting stripes and sprinkles made them so pretty and festive! I can’t believe how soft they were, but still held together: perfect! The kids wanted to eat them with every meal.
Yum! I cannot get enough of gingerbread cookies. People think I’m weird, but I make them all year long, even though most people only make them in December. Thanks for participating in the cookie exchange!!
Megan - The Emotional Baker says
I’ve never tried gingerbread cookies with white chocolate, but I’m not surprised it’s a great combo! These are so festive and perfect for the holidays – I love the glaze, too!
Kinda late but do you freeze them before or after baking? I can’t wait to make them they look delicious.
Hi Debbie, you can freeze them after baking. You can also freeze the dough as well. Drop the spoonfuls of dough on to your baking sheet and flash freeze them. Once the balls are frozen, place in a freezer bag until you are ready to bake. You can bake them frozen just add a few minutes of baking time OR thaw and bake as directed in the recipe.