White Chocolate Chip Gingerbread Cookies

It’s that time of year! Cookies 24/7.

I love baking cookies so I’m totally taking advantage of the holiday baking season and am baking up a storm. You know I mean business when our fridge consists of more cookie ingredients than “real food” ingredients.

I’m starting off the holiday cookie season with these amazing cookies. I think we’re all familiar with the traditional gingerbread man cookies. But have you had white chocolate chip gingerbread cookies? If you’re a fan of the traditional gingerbread man cookie, then you must make these (especially if you don’t like all the fuss of rolling out cookie shapes).

These cookies have a crunchy outside and chewy inside, and they’re full of warm spices. They’re not as “spicy” as a traditional gingerbread man cookie, so if you’re not a gingerbread fan, I think that you still might like these cookies.

White Chocolate Chip Gingerbread Cookies Recipe
(Makes about 24 cookies)

Note: This recipe requires that the cookie dough be chilled for 30 minutes.


  • 1/2 cup butter (equivalent to 1 stick), room temperature
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 and 1/4 cups all-purpose flour (equivalent to 9.5 ounces)
  • 1 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips (I used (and highly recommend) Ghirardelli classic white chips.)


  1. In a large bowl, cream the butter and dark brown sugar.
  2. Add in the egg and pure vanilla extract and beat until it’s combined. Set these wet ingredients aside.
  3. In another large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt together. These are the dry ingredients.
  4. Gradually add the dry ingredients into the bowl of wet ingredients and beat until it forms into cookie dough. (Be patient with this step because it takes a few minutes for the dough to come together. It starts out very crumbly but then magically comes together.)
  5. Take about 1 and 1/2 tablespoons of dough and roll it into a ball. I use a medium Oxo cookie scoop to help portion each cookie consistently.
  6. Place the cookie balls in the freezer for 30 minutes.
  7. While the cookies are chilling out, preheat the oven to 400 degrees F. Prepare the cookie sheet by laying parchment paper or a silicon mat on it. I use AmazonBasics baking silicon mats.
  8. After the cookies are done chilling, place them on the prepared cookie sheets and bake for about 11 minutes or until slightly browned on the outer edges. (They will still feel soft when you take them out but they will firm up as they cool.)
  9. Let the cookies cool on the baking sheet for about 15 minutes and then move them to a cooling rack to cool completely.

Adapted from: Jane’s Patisserie

As an Amazon Associate I earn from qualifying purchases.  Not in any way sponsored by Ghiradelli or Oxo, I just like them.

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