White Chocolate Gingerdoodles
Indulge in the delightful fusion of spices and sweetness with these White Chocolate Gingerdoodles. Soft, chewy, and bursting with flavor, these cookies combine warm ginger with creamy white chocolate for a treat that’s perfect for any occasion. Whether you’re sharing them at a gathering or enjoying them on a quiet evening, each bite promises to transport you to dessert bliss.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, baking soda, and salt.
- In another bowl, cream the butter with brown sugar and granulated sugar until light and fluffy (about 3 minutes).
- Add the egg to the creamed mixture and mix until combined.
- Gradually add the dry ingredients into the wet ingredients until just combined.
- Gently fold in the white chocolate chips.
- Scoop tablespoons of dough onto prepared sheets, leaving space between each cookie.
- Bake for approximately 10 minutes or until edges are golden but centers remain soft.
- Transfer to wire racks to cool.
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - Chill the dough for at least 30 minutes before baking for chewier cookies. - Feel free to swap white chocolate for dark chocolate or add chopped nuts for extra texture. - Store in an airtight container for up to one week or freeze for up to three months.