White Chocolate Ginger Cookies Recipe

White Chocolate Ginger Cookies Recipe
Perfect for a holiday cookie exchange or a delicious treat any time of year, these White Chocolate Ginger Cookies combine the spicy warmth of ginger with the creamy sweetness of white chocolate chips. Whether you’re sharing with friends or keeping them all to yourself, these cookies are sure to become a new favorite in your kitchen!

Why This Recipe Works

The holidays are synonymous with sugar cookies at our house. We love the soft, chewy texture and the fun of decorating them while reminiscing about past holidays. But this White Chocolate Ginger Cookie recipe from Terra’s Kitchen takes things up a notch. It blends the unusual yet mouthwatering flavor of ginger with the creamy richness of white chocolate chips.

The result? A perfectly chewy cookie with a spicy-sweet kick that’s bound to steal the show at any gathering.

Recipe Details:

(chewy cookies with a ginger kick)

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes (per batch)
• makes 2 dozen big/overindulged cookies
  • makes 4 dozen smaller/less decadent cookies

Ingredients You’ll Need

• 3 cups all-purpose flour
  This gives the cookies structure and ensures they bake up chewy yet soft.
• 1 teaspoon ground ginger
  Adds that signature warm, spicy flavor that sets these cookies apart.
• 1 teaspoon salt
  Balances the sweetness and enhances the flavors.
• 1/2 teaspoon baking soda
  Helps the cookies rise and stay light.
• 3/4 cup butter, softened
  Butter gives richness and ensures the cookies stay moist.
• 3/4 cup sugar
  Adds sweetness and helps create a tender cookie.
• 1 cup brown sugar
  Brown sugar not only sweetens but adds a hint of molasses flavor and extra chewiness.
• 2 eggs, room temperature
  Eggs bind the ingredients and add moisture.
• 1 teaspoon vanilla paste (or vanilla extract)
  Adds depth and enhances the cookie’s flavor.
• 2 tablespoons fresh ginger, minced
  Fresh ginger takes these cookies from ordinary to extraordinary.
• 11 ounces white chocolate chips
  Creamy and sweet, the white chocolate chips perfectly complement the spicy ginger.

Instructions: How to Make White Chocolate Ginger Cookies

Step 1: Preheat Your Oven
Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, ground ginger, salt, and baking soda. This ensures that the spices are evenly distributed throughout the cookies.

Step 3: Cream the Butter and Sugars
In the bowl of a standing mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, sugar, and brown sugar until light and fluffy.

Step 4: Add the Eggs and Flavorings
Add the eggs one at a time, beating until fully combined. Then, mix in the vanilla paste and fresh minced ginger. The fresh ginger adds a zesty kick that really makes these cookies shine.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, 1 cup at a time, until fully combined.

Step 6: Fold in the White Chocolate Chips
Stir in the white chocolate chips by hand, ensuring that they are evenly distributed throughout the dough.

Step 7: Shape the Cookies
Drop heaping tablespoons of dough onto your prepared baking sheet for larger cookies, or use a teaspoon for smaller, bite-sized treats. Space them about 2 inches apart to allow for spreading.

Step 8: Bake the Cookies
Bake the larger cookies for 12-15 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool. For smaller cookies, bake for 8-10 minutes.

Step 9: Cool and Enjoy!
Using a spatula, transfer the cookies from the baking sheet to a wire rack to cool completely. Then, dig in and enjoy these chewy, spicy-sweet delights!

Want More Delicious Recipes?

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Expert Tips for Perfect White Chocolate Ginger Cookies

1. Use Room Temperature Ingredients
   For the best texture, make sure your butter and eggs are at room temperature. This helps them blend more smoothly and evenly into the dough.
2. Don’t Overbake
   Take the cookies out when the edges are just golden, and the centers are still soft. They’ll firm up as they cool, giving you that perfect chewy texture.
3. Chill the Dough
   If you prefer thicker cookies, try chilling the dough for 30 minutes before baking. This helps the cookies hold their shape and keeps them from spreading too much.

FAQs

Q: Can I freeze the cookie dough?
A: Absolutely! After shaping the cookie dough into balls, freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and store for up to 3 months. Bake straight from the freezer, adding an extra 2-3 minutes to the bake time.

Q: Can I use other types of chocolate?
A: Yes! Dark chocolate or milk chocolate chips would work well if you want to switch things up.

Q: How long do these cookies stay fresh?
A: Store them in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 2 months.

Final Thoughts
These White Chocolate Ginger Cookies are an instant classic with their chewy texture and bold, unique flavors. Whether you’re baking for a cookie exchange or simply indulging at home, these cookies are bound to impress. Why not give them a try and see how quickly they disappear from your cookie jar?