Gingerbread Cookies

These soft Gingerbread Cookies are thick and chewy with warm molasses and spice, loaded with cinnamon chips and white chocolate chips.

Course Dessert

Cuisine American

Keyword Gingerbread Cookies

Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings cookies

Calories 337kcal

Author Jason Decker

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.

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