Chewy molasses gingerbread drop cookies with visible creamy white chocolate chips baked throughout the dough.
Stop once distributed so extra mixing does not toughen the flour-based dough.
White chocolate chips are folded into the dough, unlike a white chocolate drizzle added after baking. Use chips that contain cocoa butter for a creamy taste. Their added weight increases the batch to about 36 cookies.
White Chocolate Chip Gingerbread Cookies
Per tray: 11–13 minutes · 3 trays of 12 cookies on 13 × 18-inch pans
Allow 144 minutes: 25 hands-on, 60 chilling, 39 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
Chewy molasses gingerbread drop cookies with visible creamy white chocolate chips baked throughout the dough.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
White chocolate chips
Instructions
Mix
- Cream and combineBeat butter and both sugars about 2 minutes. Mix in molasses, egg and vanilla, scraping the bowl. Whisk flour, soda, salt and spices separately; mix into wet ingredients just until combined. Fold in white chocolate chips.
Chill
- Firm the doughCover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Shape
- Portion evenlyHeat to 350°F (175°C) conventional or 320°F (160°C) fan. Make 36 balls, about 28 g each. Space 3 inches apart on lined pans. No sugar coating is required.
Bake
- Check the centersBake 11–13 minutes until edges set and tops crack, keeping centers yielding rather than wet. White chocolate may color lightly; do not bake until hard.
Cool
- Let the structure setRest 5 minutes on the pan, then lift onto a wire rack. Cool another 15 minutes before sealing airtight. Cookies firm as they cool; do not bake until hard.
Chef’s Science & Pro Tips
Fold chips last
Stop once distributed so extra mixing does not toughen the flour-based dough.
Keep portions equal
Equal 28 g balls give similar chip distribution and bake times.
Avoid dark chips
White chocolate browns quickly in direct contact with a hot pan; use parchment and check edges early.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- White chocolate chips are folded into the dough, unlike a white chocolate drizzle added after baking. Use chips that contain cocoa butter for a creamy taste. Their added weight increases the batch to about 36 cookies.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I use chopped white chocolate?
Use small 1/4-inch pieces by the same 170 g weight. They may melt more visibly than baking chips.
Is white chocolate added before baking?
Yes. The chips are mixed through the dough.
Do I need a sugar coating?
No. The white chips supply extra sweetness and a visible contrast.
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