Ginger and White Chocolate Cookies are a fun departure from the standard chocolate chip cookie. They are warm and rich from the blend of spices and studded with white chocolate chips making every bite pure delight.
The Artist is a cookie-holic and will inhale entire batches of cookies before they are even cooled. He has learned over the years to ask which cookies he can eat because I need to photograph them first. I pick the prettiest ones to work with and give him a couple to snack on. It tickles me every time he hesitates and asks before taking one.
Bowl of cookie dough
Ginger cookies with molasses are some of my favorites. I love them all year long, but they are most often seen around the holidays. Tuck this recipe in with your baking favorites and spice up your holiday parties!
This cookie dough is very soft and using a cookie scoop makes it much easier to form into balls for baking. Scoop, drop the dough into the coarse sugar and roll them around until completely coated. Then carefully transfer to the baking sheet. I was able to get 8 cookies on each sheet and they took 15 minutes in my oven.
Cookies are incredibly easy to make and a great way to get your young ones interested in helping you in the kitchen. They especially love to use a scoop to portion the dough and with these cookies, they get to roll the dough in sugar too!
I hope you give this recipe for Ginger and White Chocolate Cookies a try and that you love the results. I know The Artist and I really enjoyed them.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Ginger and White Chocolate Cookies:
- Raw sugar or granulated sugar, gluten-free flour blend
- Baking soda, salt, ginger, cinnamon, cardamom
- Vegetable oil, egg, molasses, white chocolate chips
Why do you include weights in the recipe?
Weighing your ingredients, especially with gluten-free flours, is important and will give you much more consistent and accurate results. Once you get used to it, you’ll find it is much easier and faster than using volume measurements.
PRO Tip:
When you are new to weighing ingredients, you can use one bowl to measure each one individually, then pour them into another bowl. As you get more comfortable, weigh the first ingredient, piling it in one part of a larger bowl, press the tare/zero button to zero out the weight and add your second ingredient in a separate area of the same bowl. This gives you the chance to easily scoop out some of a specific ingredient if you go over the desired weight. Continue with each of your other ingredients, adding them in small piles around the edges of the bowl and hitting the tare/zero button between each addition. When done, whisk everything together to blend completely.
How to make Ginger and White Chocolate Cookies:
- Whisk the flour, baking soda, salt, and spices together; with a mixer, beat the sugar and oil till combined, then add the egg and then the molasses
- Add dry ingredients to the sugar/egg mixture stirring until well combined; set dough aside to rest for 20 minutes
- Scoop 1-inch balls of dough, roll in coarse sugar, and set on parchment-lined baking sheets allowing room for spreading; bake at 325°F for 12 to 15 minutes or until puffed and edges are set
- Cool on the baking sheet 5 minutes before transferring to a wire rack to finish cooling; store cookies, well wrapped at room temperature for several days or freeze for longer storage
PRO Tip:
When measuring sticky ingredients like molasses, corn syrup, or honey, spray the measuring cup first with cooking spray and the ingredients will slide right out! In this recipe, measure the oil and then use the same cup to measure the molasses – it is super easy and you only have one cup to wash!
PRO Tip:
When baking with gluten-free flours, allowing the mixed dough to rest for 20 to 30 minutes gives the flours time to absorb the liquids and become fully hydrated. This helps cut down on the gritty texture you find in many gluten-free baked goods.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. This recipe was written using this flour blend. If using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Spices can also harbor hidden gluten. I like to use Penzey’s or McCormick’s products because they are both very good at labeling and listing the ingredients.
Ginger and White Chocolate Cookies (Gluten Free)
Ginger and White Chocolate Cookies are a fun departure from the standard chocolate chip cookie. They are warm and rich from the blend of spices and studded with white chocolate chips making every bite pure delight.
Ingredients
- 1 cup (180g) coarse raw sugar (turbinado) or 1 cup (200g) granulated sugar, for dipping
- 4 cups (480g) gluten-free all-purpose flour blend or regular all-purpose flour
- 2 tsp baking soda
- 3/4 tsp kosher salt
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1-1/2 cups (300g) granulated sugar
- 1 cup (200g) vegetable oil
- 2 large eggs
- 1/2 cup (8 tbsp; 170g) molasses
- 2 cups (11 oz; 312g) white chocolate chips or chopped pieces
Instructions
- Line two baking sheets with parchment paper or lightly grease them. Pour the sugar into a shallow dish (like a pie plate) and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and all the spices. Set aside.
- In the bowl of your stand mixer or using a hand mixer, beat the sugar and oil until combined. Add the eggs and beat until smooth. Mix in the molasses. Add the dry ingredients to the bowl and stir until well combined.
- Set the dough aside for 20 minutes to rest. Preheat the oven to 325°F.
- Use a tablespoon cookie scoop or two spoons to make 1-inch balls of dough. Drop them into the container with the sugar. Roll the dough balls in the turbinado sugar to coat on all sides before placing onto the prepared baking sheets. Leave 2-inches between them on all sides to allow for spreading. Pat down gently to flatten slightly.
- Bake one pan of the cookies for 12 to 15 minutes, until they're puffed and the edges are set.
- Remove the cookies from the oven, and cool 4 to 5 minutes on the pan before transferring them to a wire rack to finish cooling. Bake a second pan of cookies. Scoop and roll another pan of cookies while the second set are baking and cooling. Continue with remaining dough.
- Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
- Recipe Source: The Heritage Cook
Notes
Adapted from a recipe on King Arthur Baking
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 76mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 2g
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