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. Β 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

5 from 2 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 350Β°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. Maria! You are killing me girl. Not sure if you remember but I made YOUR gingersnap recipe last year and loved it so much that I had to bake it 2 more times during the season. So to prep for that, on Monday I quadrupled that recipe and made them! And now you post this?! Gah… I need to get in the kitchen now!

    1. I LOVE my gingersnap recipe, you can’t go wrong with that recipe. I just maybe love this recipe a smidge more:) Both are really good!!!

  2. I feel like gingersnaps are the cookie of the season this year! They’re everywhere. I like the addition of white chocolate chips- a unique touch!

    1. I didn’t wait to make them, just was extra excited to make them for the holidays:) They are the perfect holiday cookie!

  3. I LOVE Gingersnap cookies (obviously, haha) and I LOVE white chocolate. But I never thought to put the two together?! This is definitely the ultimate ginger cookie and I will be making these very very soon. Thank you so much for posting this recipe, you have no idea how excited I am! By the way, I’m always so amazed at how gorgeous your photos are. πŸ™‚

  4. I’m one of those lame people that never makes ginger anything for the holidays (or ever). I’m totally going to have to make these this year, though.

  5. Ya know, any time I need a great cookie recipe, your blog is the first place I check. It never ceases to amaze me how many varieties you’ve come up with. And this one looks amazing!

  6. OK Maria. I’m taking your advice and making these today. I have had a sick boy at home with me for the past few days and I am woefully behind on my holiday baking. These are going to take first place on my list. I probably won’t even be able to give them away since ginger and white chocolate are my husband’s two favorite kinds of cookie. Thanks for another great recipe!

    1. I hope you like the cookies Dana. They are one of my favorites. Sorry your boy has been sick. I hope he feels better soon!

  7. I haven’t been to Koo De Ker, but I love the look of their things. Definitely have to stop by. These cookies sound fantastic. Ginger and white chocolate make such a great couple.

  8. How dare you, Maria? Just when I think I’m pretty much done baking, now I must make these. White chocolate is not my favorite, but I was recently surprised by liking them in something else, so I must try these. I’m looking for a perfect, soft ginger cookie!

  9. We love ginger cookies, but I’ve never thought to add white chocolate(or any chocolate for that matter). I’m sure these are delicious! Merry Christmas!

  10. I found your site via Foodgawker and I’m so glad a did!! I just made these cookies for Christmas and they are so delicious! I know people are going to love them. Thank you and thank Kyong for the wonderful recipe. Have a wonderful holiday πŸ™‚

  11. Thanks for the great recipe! This was my first year making christmas cookies by myself and decided to try these. Of the 5 different cookies I made; these were my favorite! Going to be a holiday tradition for sure!

  12. Just made these – absolutely LOVED the texture and the spices, but the chocolate made them a touch sweet – but otherwise great cookie

  13. I found your site via Foodgawker and I’m so glad a did!! I just made these cookies for Christmas and they are so delicious! I know people are going to love them. Thank you and thank Kyong for the wonderful recipe. Have a wonderful holiday πŸ™‚

  14. I made these for my Christmas cookie exchange and they were the big hit! People have been asking for the recipe ever since! I’ve been craving them ever since so I’m off to make them now, thanks so much!

  15. The cookies are packed with flavor. I was amazed they were so light. I did add orange zest. The orange just kicked it up a bit. Thanks for the recipe.

  16. These are awesome!! Now I just have to stop myself from eating all of them. Thanks for yet another fantastic cookie recipe:)

  17. Maria, I just made these and they are incredible – thanks for posting :). Wishing you and your family a wonderful holiday season and happy new year – thanks for your fantastic blog and for giving my boyfriend and I so many moments of happiness as a result of your recipes πŸ˜‰

  18. Look delicious and exactly the cookie Ive been looking for. What is the best way to store these cookies and how long do you think they can stay fresh for? Thanks!! πŸ™‚

  19. Oh Mari, these cookies look like they are incredible. I’ve finally learned to like (no, love!) gingersnap cookies and I’ve been looking around for a recipe that looks just right. Your cookies look perfect!

  20. 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!

  21. 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!

  22. 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!!

  23. 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.

  24. 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! πŸ™‚

  25. 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.

  26. 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.

  27. 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!

  28. 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?


  29. 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.Β 


  30. 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!

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