White Chocolate Gingerbread Cookies

White Chocolate Gingerbread Cookies

Submitted by Nicole Westcott


  • 3/4 cup softened butter
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • 1/4 cup granulated sugar to roll cookies in
  • 1 1/2 to 2 cups white chocolate chips


  • Preheat oven to 375 degrees. Combine butter, sugar and cream; add egg and beat until smooth. Add molasses and combine with mixture. In a separate bowl, add flour, baking soda, cinnamon, ginger, cloves and salt. Whisk together. Add to previous mixture, mixing well until combined. Add white chocolate chips to your desire. Use a medium cookie scoop and roll into ball then roll in granulated sugar. (I flatten them slightly for a more uniform cookie.) Place about 2 inches apart on a parchment paper lined cookie sheet and bake 8-10 minutes. Allow cookies to cool 3-5 minutes before removing to place on cookie rack. (For a crackled appearance, place cookie sheet near top rack of oven.)