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White Chocolate Gingerdoodles

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White Chocolate Gingerdoodles are a festive twist on classic snickerdoodles, combining warm gingerbread spices with creamy white chocolate chips for a soft, chewy holiday cookie.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In a large bowl, cream together the butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy.
  4. Add the egg, molasses, and vanilla extract to the creamed mixture and beat until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chips.
  7. In a small bowl, mix the 1/4 cup sugar and 1 teaspoon cinnamon for rolling.
  8. Shape dough into 1.5-inch balls and roll in the cinnamon-sugar mixture.
  9. Place dough balls on prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
  11. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • For a chewier texture, slightly underbake the cookies.
  • Chill the dough for 30 minutes if it’s too sticky to roll.
  • Store in an airtight container at room temperature for up to 5 days.
  • Add a pinch of black pepper for a spicier kick.

Nutrition

Find it online: https://ukfinda.com/white-chocolate-gingerdoodles/