These beautiful Iced Ginger White Chocolate Cookies are chewy, with lots of balanced warm spices, and perfect all year long or as a lovely addition to your holiday baking projects.
They remind me of molasses ginger cookies of my youth, so warm and comforting! And the icing on top are like the iced oatmeal cookies I used to crave as a child. I love the beautiful sweetness that the icing adds to every bite.
Fresh from the oven with the white chocolate chips showing in the cookies.
These cookies are not gingersnaps, they are chewy with a lovely nuttiness from the almond flour. And the icing makes the perfect touch of sweetness to balance all the spices. They will soften from the moisture in the icing so if you want crispier cookies, leave the icing off.
It may look like there are typos in the amounts of the spices in the cookies, but I promise it all works beautifully together! The large measurements for the spices are correct. No typos here, LOL. There is enough ginger to give you a little spicy heat, just the perfect amount!!
Freshly dipped cookies drying on the rack
Your children will be clamoring for these cookies and you can make them fairly quickly. They are simple and just take a little patience while waiting for them to cool and then for the icing to set.
These Iced Ginger White Chocolate Cookies have almond flour in them which adds a luscious nutty flavor and increased protein. Its gentle texture is a lovely addition to baked goods.
If you haven’t baked with almond flour before, it is a great ingredient, especially in gluten-free baking. I like Bob’s Red Mill’s brand which is often available in grocery stores or you can order it from the company online.
Nut flours add beautiful flavor to everything you use them in. The easiest to find are almond and hazelnut, both readily available from Bob’s Red Mill or in grocery stores. The bags are both much easier to use than trying to remove the skins and grind them yourself.
It is best to keep all nut flours refrigerated or frozen to maintain freshness. Because of the natural oils, they tend to turn rancid in the heat. I always keep mine in the refrigerator if I am using it regularly otherwise I freeze it. Just remember to bring it down from the freezer about an hour before measuring and baking.
I always bake cookies one sheet at a time for the most even baking. I don’t have to move the baking sheets around in the oven and let most of the heat escape. If you are baking two sheets at a time, be sure to spin them front to back and swap top for bottom to be sure you’re getting even baking.
When you are making the icing, you want it to be fairly thin so it will cling to the crags on the tops of the cookies without dropping down into the nooks between. You want the nooks to show if possible. The first ones I did weren’t as good because I had the icing too thick. I thinned it out and the rest looked much better. Good thing this recipe makes about 36 cookies!
Give these Iced Ginger White Chocolate Cookies a try and you may just have found your next favorite for after-school treats or your holiday dessert buffet! I love these cookies and I hope you do too. Enjoy!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Iced Ginger White Chocolate Cookies:
- Wet Ingredients: butter, sugar, molasses, egg, ,vanilla
- Dry Ingredients: almond flour, GF flour blend, xanthan gum, baking soda, salt, ginger, cardamom, cinnamon, nutmeg, cloves, mini white chocolate chips
PRO Tip:
If you are using xanthan gum, measure it into the dry ingredients last because it coats the measuring spoons and doesn’t wipe out easily. Add the cloves and then the xanthan.
How to make Iced Ginger White Chocolate Cookies:
- Make the Cookies: Beat together the butter, sugar, molasses, and egg until smooth. In a second bowl whisk together the almond flour, GF flour, xanthan (if using), baking soda, salt, cinnamon, ginger, cardamom, and cloves until evenly blended.
- Add the dry ingredients to the wet ingredients, beating until smooth. Stir in the mini white chocolate chips.
- Use a small cookie scoop to form balls of dough and place 2-inches (5 cm) apart on parchment or silicone baking mat lined baking sheets. Bake about 9 to 11 minutes until slightly puffed and spread out with crags on top. Remove from the oven.
- Cool on the baking sheets for a minute or two then transfer to a wire cooling rack to finish cooling completely. Place a sheet of parchment or waxed paper under the cooling racks to catch drips.
- Make the Icing: In a small bowl, combine the sugar, butter, and milk together. Thin with a little extra milk if needed to get a fairly liquid glaze consistency. Press the top of a cookie into the icing, just quickly and pull back up. You can repeat to get more coverage if needed. Shake off the excess and turn right side up – place on the wire rack set over a sheet of parchment or waxed paper. Let sit until the glaze has set.
- The icing will soften the cookies quite a bit so if you want a crispy cookie, skip the icing step.
PRO Tip:
The melted butter in the icing helps make it firm up to a lightly crunchy coating once cooled.
PRO Tip:
You want a fairly thin icing to glaze the cookies. Dip gently and quickly in the icing, checking to see if you missed any parts of the tops and re-dipping if needed.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Baking sheet pans
- Parchment paper or silicone baking mats (Silpats)
- Stand mixer or hand mixer
- Small cookie scoop
- Wire cooling rack
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Iced Ginger White Chocolate Cookies (GF)
These beautiful Iced Ginger White Chocolate Cookies are soft, with lots of balanced warm spices, and perfect all year long or as a lovely addition to your holiday baking projects.
Ingredients
Wet Ingredients
- 3/4 cup (1-1/2 sticks; 170g) butter, softened to room temperature
- 1 cup (198g) granulated sugar
- 1/4 cup (85g) molasses, not blackstrap molasses
- 1 large egg (50g)
- 1 tsp vanilla paste or pure vanilla extract
Dry Ingredients
- 2 cups (192g) almond flour (or 240g* more gluten-free flour blend*)
- 1-1/2 cups (180g*) gluten-free flour blend* or regular all-purpose flour
- 1/4 tsp xanthan gum, only if your gluten-free flour blend doesn’t already contain it
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp ground ginger (or grate 1 tbsp fresh ginger)
- 2 tbsp ground cardamom
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup (133g) mini white chocolate chips
Icing
- 2 cups (227g) confectioners’ sugar
- 3 tbsp melted butter
- about 2 tbsp milk, or as needed for a fairly thin icing
Instructions
1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough: In the bowl of your stand mixer or a large bowl if using a hand mixer, beat the softened butter with the sugar, molasses, and egg until smooth.
3. In a second bowl, combine the almond flour, GF or regular flour, xanthan gum (if using), baking soda, salt, cinnamon, ginger, cardamom, and cloves, whisking until evenly blended. Add to wet ingredients in the bowl. Beat until smooth. Then stir in the white chocolate chips until evenly distributed.
4. Bake the Cookies: Use a small cookie scoop (I used a #40) to form 2-inch (5cm) balls of dough and place about 2-inches (5cm) apart on the prepared baking sheets. I was able to bake 8 cookies on each sheet. Bake 9 to 10 minutes for this size cookies. Add more time if you are making larger cookies.
5. The cookies will be slightly puffed when they come out of the oven and will flatten as they cool. Let sit on the baking sheets for a minute then transfer to a wire cooling rack and cool thoroughly. Place a sheet of parchment or waxed paper under the racks to catch drips from the icing.
6. Make the Icing and Dip the Cookies: Mix the sugar, butter, and milk together. This will make a very thick icing. Add more milk to thin if needed. Lightly dip the top of each cooled cookie into the icing, but don’t push it down too far or the icing will coat the nooks and crannies too. You just want to highlight the very top of the crags on the cookies. Let the icing drip off for a moment before turning right side up to set.
7. The icing will soften the cookies quite a bit so if you are looking for a crispy cookie, skip the icing step.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from Liz Pruiett of Tartine Bakery, San Francisco
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 102mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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