Soft Gingersnap Cookies with White Chocolate Chunks

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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

4.34 from 3 votes
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

Instructions

  1. 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. 2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
  3. 3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
  4. 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. 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.

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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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.

  2. 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.

  3. Can’t wait to make these. What size should the dough balls be? 1 tablespoon or bigger? I would imagine this would affect the baking time…

    thank you!!

    1. I usually do a little bigger than a tablespoon. If you want bigger cookies, you can bake for longer. Just watch them!

  4. Can you make the dough ahead of time and refrigerate it overnight then bake in the am? Is there any adjustment time needed? I think I also read that refrigerated dough makes cookies fluffy. Do you know if that’s true?

  5. 5 stars
    I have made these every Christmas for years now. Everyone always loves them and wants the recipe. They are my favorite Christmas cookie and I now that I’m GF, I make them with GF flour blend and they still turn out awesome. 

  6. 5 stars
    These are delicious! I was looking for a ginger cookie recipe to use up my molasses and happened to have white chocolate chips on my shelf. I highly recommend baking these cookies, any time of year!

    1. Love the gingerbread flavor of these soft cookies. The house smells warm and inviting and I am now ready for the holiday!!! The recipe as is made 51 tablespoon size drop cookies! Happy Holiday!!!

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