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With the holiday season upon us, I couldn’t wait any longer to share one of my all-time favorite recipes with you. It’s a jumbo Soft Gingerbread Cookies Recipe with just the right hint of white chocolate!
They’re just like Grandma used to make, only with a twist! Whether you’re a first-timer or a seasoned baker, this soft gingerbread cookies recipe will bring you the most delicious cookies you’ve ever tasted.
If you’re wondering whether I’m overdoing that a bit, well, I’m not. These easy cookies are just about the tastiest thing you’ll have this season.
These are slightly crisp along the edge and bottom, and the center is soft and chewy with gooey chocolate and cinnamon chips. The gingerbread spice is not overwhelming as some gingerbread cookies can be.
It is a delicious spiced taste that compliments all the ingredients. So, if you think you don’t like gingerbread, or it’s your first time, just try these and you will be in LOVE. Plus, they are huge; what’s not to love?
Seriously, save that recipe card for later because you’re going to want to make these again. This easy recipe brings the perfect gingerbread flavor to every bite.
And let’s not forget about the color! The dark brown of these cookies looks amazing with the cinnamon and white chocolate chips pressed into the top.
This soft gingerbread cookies recipe brings together great flavor and amazing presentation. Everyone will love these Christmas cookies at your next holiday party. So, gather your ingredients, and let’s get baking!
Some of our other favorite cookie recipes we have on our site include: Easy Soft Pistachio Cookies Recipe with Pudding Mix, BEST Easy Raspberry Thumbprint Cookies (Lemon Glaze), and Soft & Chewy Old Fashioned Oatmeal Raisin Cookies.
WHY THIS RECIPE WORKS:
- Balance of Flavors: The gingerbread spice is subtle and complements the white chocolate and cinnamon chips, making every bite Heavenly.
- Chill Time: Letting the dough chill helps to intensify the flavors and gives us those perfect cookies every time.
- Perfect Texture: These are the best gingerbread cookies because they have a crisp edge but stay soft and chewy in the center.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground cloves
- Ground ginger
- Salt
- Dark brown sugar
- Granulated sugar
- Cold salted butter
- Large eggs
- Molasses
- Vanilla extract
- Cinnamon chips
- White chocolate chips
HOW TO MAKE SOFT GINGERBREAD COOKIES RECIPE:
- Line sheet trays with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
- Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix on low speed until just combined; there will be lumps, and it will look like a sandy consistency.
- Add the eggs, molasses, and vanilla and mix until combined.
- Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
- Stir in the cinnamon chips and white chocolate chips until just combined.
- Roll ¼ cup portions of the dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
- Place the dough balls into the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 300°F.
- Place the cookie balls about 3 inches apart on the sheet tray. Bake for 22-25 minutes until puffed and starting to brown along the edges.
- Immediately place the cookies onto a cold countertop (not a wire rack), and use the parchment paper to help slide them off the sheet tray.
- Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
- Allow to cool slightly and serve warm or cool completely before storing.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO CHILL THE DOUGH?
Absolutely! Chilling the dough is crucial for getting the perfect texture and enhancing the flavors.
Plus, it prevents these easy gingerbread cookies from spreading too much while baking.
WHAT CHOCOLATE CHIPS ARE THE BEST TO USE?
I love using white chocolate chips in this recipe. Their creamy sweetness pairs wonderfully with the gingerbread spices. But, hey, feel free to get creative!
WHERE CAN I FIND CINNAMON CHIPS?
Cinnamon chips can be found in the baking aisle of most grocery stores, especially during the holiday season.
If you can’t find them there, you might have luck at specialty baking shops or online.
ANY ADDITIONS?
Sure thing! I think these are the perfect holiday cookie for jazzing up a little bit!
- Crushed gingerbread men or ginger snaps.
- Dark chocolate drizzle on top.
- Sprinkle with powdered sugar for a snowy effect.
- Add chopped nuts like pecans or almonds.
- Integrate dried cranberries or raisins.
- Top with holiday-colored sprinkles.
- Mix in some coconut flakes.
- Drizzle with caramel.
- Add chunks of dark chocolate for a richer taste.
- Incorporate lemon or orange zest for a citrus twist.
ANY SUBSTITUTIONS?
While I think this is the best gingerbread cookie recipe as it is, I do have some subs for you, just in case.
- Use unsulphured molasses or blackstrap molasses instead of dark molasses.
- Substitute the white chocolate chips with dark or milk chocolate chips.
- Can’t find cinnamon chips? Use butterscotch chips!
- Swap out all-purpose flour with whole wheat for a heartier texture.
- Replace granulated sugar with coconut sugar for a different sweetness profile.
- If you’re out of cold salted butter, use unsalted butter and just add a pinch of salt.
HOW TO STORE:
Room Temp: Store in an airtight container for up to 5 days.
If you’ve added extra toppings, using parchment paper between the layers can help keep them fresh and non-sticky.
Freezer: For longer storage, place in a freezer bag with layers of plastic wrap or parchment paper in between for up to 3 months.
When you’re ready to eat, let them come to room temperature for the best taste.
DANA’S TIPS AND TRICKS:
- Scoop It Right: Using a cookie scoop can help you get uniformly sized cookies every time.
- Stay Warm: These cookies taste the best when eaten warm. Pop them in the microwave for a few seconds if you’re having a leftover cookie.
- Presentation Matters: Add more chips on top right after baking. It’s not just yummy but looks great too!
- Avoid Overmixing: Overmixing the dough can make your cookies tough. Mix just until the dry ingredients are combined.
- Space Out: Give your cookies some space on the cookie sheet. They’ll spread out a bit while baking.
- Check Your Oven’s Temperature: Sometimes, ovens run hot or cold. Using an oven thermometer can help you ensure the temperature is just right for perfect cookies.
Ah, the joy of baking Christmas desserts during the holiday season! From the smell of warm spices filling your kitchen to the smiles on everyone’s faces as they bite into a fresh cookie – there’s truly nothing like it.
This soft gingerbread cookies recipe is the perfect addition to your Christmas cookie exchanges or just a sweet treat to enjoy with family. I can’t wait for you to try it and fall in love, just like I did.
Happy baking, and may your days be as sweet as these cookies!
If you like this recipe, you might also like:
If you’ve tried this SOFT GINGERBREAD COOKIES RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Soft Gingerbread Cookies Recipe with Chocolate Chips
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 cup cold salted butter cubed
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
- 1 cup white chocolate chips
Instructions
- Line sheet trays with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.2 & 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/4 teaspoon salt
- Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix on low speed until just combined; there will be lumps, and it will look like a sandy consistency.1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup cold salted butter
- Add the eggs, molasses, and vanilla and mix until combined.2 large eggs, 1/4 cup molasses, 1 teaspoon vanilla extract
- Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
- Stir in the cinnamon chips and white chocolate chips until just combined.1 cup cinnamon chips, 1 cup white chocolate chips
- Roll ¼ cup portions of the dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
- Place the dough balls into the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 300°F.
- Place the cookie balls about 3 inches apart on the sheet tray. Bake for 22-25 minutes until puffed and starting to brown along the edges.
- Immediately place the cookies onto a cold countertop (not a wire rack), and use the parchment paper to help slide them off the sheet tray.
- Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.
- Allow to cool slightly and serve warm or cool completely before storing.
Notes
- Scoop It Right: Using a cookie scoop can help you get uniformly sized cookies every time.
- Stay Warm: These cookies taste the best when eaten warm. Pop them in the microwave for a few seconds if you’re having a leftover cookie.
- Presentation Matters: Add more chips on top right after baking. It’s not just yummy but looks great too!
- Avoid Overmixing: Overmixing the dough can make your cookies tough. Mix just until the dry ingredients are combined.
- Space Out: Give your cookies some space on the cookie sheet. They’ll spread out a bit while baking.
- Check Your Oven’s Temperature: Sometimes, ovens run hot or cold. Using an oven thermometer can help you ensure the temperature is just right for perfect cookies.
Nutrition
Love This Recipe?
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