Soft Gingerbread Cookies with White Chocolate Chips
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.
Ingredients
- 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
Glaze:
- 1 cup powdered sugar
- ½ tsp clear vanilla extract
- 1 – 2 tbsp milk
- red and green sugar crystals
Instructions
- 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