Chewy molasses gingerbread drop cookies with visible creamy white chocolate chips baked throughout the dough.
White chocolate chips are folded into the dough and baked throughout each scoop. This batch is served without a separate white chocolate coating. Keep the pieces distributed evenly, then cool the cookies before packing so the chocolate can firm.
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White Chocolate Chip Gingerbread Cookies Recipe
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
Ingredients
Cookie dough
Spice blend
White chocolate chips
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.
Instructions
Cream and combine
- Beat 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.
Firm the dough
- Cover 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.
Portion evenly
- Heat 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.
Check the centers
- Bake 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.
Let the structure set
- Rest 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 and 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. |
| Baked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoring | 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.
- White chocolate chips are baked into the dough; no external white chocolate finish is included in this version.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
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.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
