Description
Soft, spiced cookies featuring white chocolate, perfect for holidays and snacks.
Ingredients
Scale
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter (112 grams) (cold, cut into cubes)
- ¾ cup brown sugar (158 grams) (dark preferred)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml) (NOT blackstrap)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (180 grams) (or chocolate chunks)
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until lumps of butter are no longer visible.
- Beat in the egg, molasses and vanilla into the butter mixture.
- Add the dry ingredients into the butter mixture, stirring first by hand, then mixing on low speed.
- Turn off the mixer and stir in the white chocolate chips.
- Form the dough into balls using about 1/4 to 1/3 cup of dough each.
- Place the dough balls on a plate and freeze for at least 30 minutes.
- Preheat the oven to 375℉ (190℃) and line cookie sheets with parchment paper.
- Place the cookie dough balls about 3.5-3 inches apart on the sheets.
- Bake one sheet at a time for about 14-17 minutes until the tops look set, then cool on the sheets for 10 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential for achieving the right texture and preventing spreading. Store baked cookies properly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg