Get ready to transform your baking game with these irresistible Soft Gingersnap Cookies that will make your taste buds dance with joy! Imagine biting into a perfectly spiced cookie that's simultaneously chewy and crisp, with luxurious white chocolate chunks melting in your mouth. These aren't your ordinary gingersnaps – they're a gourmet experience that bridges traditional holiday flavors with modern dessert sophistication. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver cookies so delicious, they'll become an instant family favorite!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 cup white chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Then mix in the molasses, ensuring it is evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened (not melted) and your egg is at room temperature for the best cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and prevent tough cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking.
- Watch Baking Time Carefully: Since these cookies are meant to be soft, remove them from the oven when edges are set but centers still look slightly underbaked.
- Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- White Chocolate Tip: Chop chocolate chunks yourself for more rustic, uneven pieces that create delightful melting pockets.
- Storage Hack: Add a slice of bread to your airtight container to help maintain cookie moisture and softness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
