Two Peas and Their Pod

Soft Gingersnap Cookies with White Chocolate Chunks

Soft Gingersnap Cookies with White Chocolate Chunks

If you are finished with your holiday baking or think your holiday goodie list is complete, think again.  These soft ginger cookies with white chocolate chunks are a MUST make. I have a hard time choosing a favorite holiday cookie, but if I had to choose, these might be my number one. Shhh, don’t tell the other cookies, I don’t want to hurt their feelings:)

This cookie recipe comes from my good friend and fashion diva, Kyong. She owns one of my favorite clothing boutique’s in Salt Lake City, Koo De Ker. She has amazing style and fantastic taste in food. This girl can cook and bake. When I was organizing the Utah Food Bloggers Bake Sale, she generously volunteered to donate cookies. She made these soft ginger cookies with white chocolate chunks. Of course, she packaged the cookies in cute little bags with bright yellow ribbons. I knew they would sell like hot cakes (and they did) so I bought a bag and set it aside for later. That night I opened my cookie bag and sampled the cookies. Swoon! I was in love.

These ginger cookies are the BEST ginger cookies I have ever tasted. That is saying a lot because I love my gingersnap cookie recipe. I will admit it though, these are better. I love that they are soft, a smidge chewy, strong in spices, and dotted with white chocolate chunks. The dust of sugar on the outside also makes these cookies very pretty.

I was first introduced to these special cookies in the spring and I have been waiting months and months to make them for the holidays. They are the perfect holiday cookie. I strongly suggest you preheat your oven and bake a batch of these soft gingersnap cookies today. They will make your house smell amazing and will become a favorite holiday cookie. I know they are permanently on my holiday baking list.

Soft Gingersnap Cookies with White Chocolate Chunks

Yield: about 3 dozen cookies

Cook Time: 10 minutes

Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Recipe adapted from my good friend Kyong

If you like these soft gingersnap cookies, you might also like:

Ultimate Ginger Cookies from Brown Eyed Baker
Double Chocolate and Ginger Hazelnut Cookies from Cookin’ Canuck
Gingerbread Cookies from Bake at 350

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128 Responses to “Soft Gingersnap Cookies with White Chocolate Chunks”

  1. 97
    Tali Simon @ More Quiche, Please — February 23, 2012 @ 5:05 pm

    Just made these for the second time this week — they come out so perfectly! I made a few changes to reduce the butter and sugar, and I didn’t miss either one. Love a recipe that takes well to my good-for-you adjustments. :)

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  3. 98
    Melanie — November 4, 2012 @ 3:17 pm

    I’ve made these twice and they’ve turned out AMAZING both times! Thanks for the great recipe.

  4. 99
    momof3 — November 10, 2012 @ 9:04 pm

    I just made these! So yummy. I did need to chill the dough for an hour or so first, but they came out perfect! Thanks!

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  6. 100
    Heather — November 19, 2012 @ 5:15 am

    I just made these cookies yesterday and they are phenomenal!! I love gingersnaps, and you’ve made them even better by making them soft! They are delicious, and will definitely be making an appearance on my cookie tray this Christmas. Thanks Maria!

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  8. 101
    vanillasugarblog — November 29, 2012 @ 12:44 pm

    maria – I’m putting together a list of gingerbread recipes for my friday links.
    I’d love to use a photo?
    If this isn’t ok, just email me and I’ll use a link.
    thanks!

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  10. 102
    Michele West — December 6, 2012 @ 5:52 pm

    I made these today and they are amazing!

  11. 103
    Claire D — December 9, 2012 @ 12:33 am

    I love white chocolate in cookies – your gingersnap cookies look divine!

  12. 104
    Natalie — December 13, 2012 @ 6:29 pm

    These are literally the best cookies I’ve ever made/eaten and everyone loves them! Usually make about 6 dozen throughout the holiday season to give and away and eat – so good!

  13. 105
    Jennifer D. — December 17, 2012 @ 2:17 pm

    Everything about these cookies was absolute perfection. (Except for the part where I had to beat my cloves into powdery submission with a hammer because I was too cheap to buy them ground and don’t own a coffee grinder.) ANYWAY, I just wanted to thank you again for posting a phenomenal cookie recipe!!

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  15. 106
    Maureen — January 19, 2013 @ 9:07 pm

    These are wonderful! My husband couldn’t stop eating them.

  16. 107
    Laura — November 3, 2013 @ 7:11 am

    Do you happen to remember how many cookies this recipe made? I think I want to do them for a cookie exchange next month.

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  19. 108
    MinneMama — November 27, 2013 @ 12:40 pm

    I made these last year for a cookie exchange and for the neighbors and they were a huge hit!

    Question: any tips on freezing? Should I freeze them rolled into balls, uncooked? Or bake them and then freeze? I’m 8 months pregnant so I’d like to get them done in advance.

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  23. 109
    Sophie — December 9, 2013 @ 5:12 pm

    I am from UK and our cookie recipes can never match American ones! I just made these cookies tonight and they are INCREDIBLE!! This will definitely be my go to recipe- they all turned out brilliant! :)

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  26. 110
    Randie — December 17, 2013 @ 12:18 am

    Made these this evening and they turned out perfect!! I’ll be handing these our to my neighbours :)

    • Two Peas replied: — December 17th, 2013 @ 10:45 am

      Glad you liked the cookies!

  27. 111
    Randie — December 17, 2013 @ 12:18 am

    Made these this evening and they turned out perfect!! I’ll be handing these out to my neighbours :)

  28. 112
    sam — December 19, 2013 @ 7:44 pm

    Wow! These were so great! Thankyou!!!

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  30. 113
    Clara Lin — January 12, 2014 @ 10:51 am

    This recipe does not work for me. Maybe there is too much cloves? When I read it that it takes 1 1/2 cups white chocolate (a lot!), I thought that should complement the strong spices out, but the cloves were just too strong. I also cannot taste the ginger, maybe my ginger was too stale and weak? Now I have 13 cookies I don’t like and is trying to drown in coffee, and dough enough for 21 more. I am hoping that I would like it better by adding more ground ginger and fresh ginger juice.

  31. 114
    Clara lin — March 19, 2014 @ 10:47 pm

    The first time I baked this, I absolutely hated it. But I made too much cookie dough, so I froze the excess for an rainy day, because you know that on rainy days, even bad cookies are comforting.

    Well, it rained, and I baked. Wouldn’t you know, these cookies turned out great. The secret is, follow the recipe exactly and bake for only 10 minutes. The dried cranberries I could not resist adding made it even more chewy and soft. The months in the freezer also gave the cookies a caramel taste and enhanced the chew. This is going to be a staple in my house, Christmas or not.

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