Chewy White Chocolate Chip Gingerbread Cookies
Ingredients
- ¾ cup butter
- 1 cup white sugar
- 1 beaten egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 (12 ounce) package white chocolate chips
- ½ cup white sugar, for rolling
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Beat butter and 1 cup of sugar together in a mixing bowl until smooth; stir in beaten egg and molasses.
- Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in another large bowl; stir the flour mixture into the molasses mixture by half cupfuls. Stir in white chocolate chips. Refrigerate dough for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar; place onto an ungreased baking sheet and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
- Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
Source
Original recipe: View Original