How to Make White Chocolate Topped Gingerbread Cookies!

by Preet Kaur

These cookies are fluffy, soft gingerbread cookies topped with sweet white chocolate chips. A perfect holiday treat! (Yields 6-8 cookies) Characteristics: Tender and chewy Brown on edges Nice flavour


  • 150 Milliliters Flour
  • 1.50 Milliliters Ground ginger
  • 1 Milliliter Ground cinnamon
  • 1 Pinch Ground nutmeg
  • 1 Milliliter Baking soda
  • 1 Pinch Salt
  • 30 Milliliters Butter, softened
  • 30 Milliliters Firmly packed brown sugar
  • 20 Milliliters Molasses
  • ½ Egg
  • 1 Milliliter Vanilla extract
  • Topping:
  • Granulated sugar
  • 50 Milliliters White chocolate chips
  • Equipment
  • 2 Medium bowls
  • Electric mixer
  • Baking sheet
  • Instructions

    Step 1

    Place oven racks on 2 and 4. Preheat oven to 350°F.

    Step 2

    Sift and combine dry ingredients.

    Step 3

    Beat butter and brown sugar on medium speed, until light and fluffy.

    Step 4

    Add molasses, egg, vanilla and beat well.

    Step 5

    Beat in flour mixture on low speed, gradually.

    Step 6

    Press into ball and wrap in plastic. Place the dough in the freezer for 10-15 minutes.

    Step 7

    Shape dough into 1-inch balls and roll in granulated sugar.

    Step 8

    Place 2 inches apart in lined baking sheet. Bake for 8-10 minutes.

    Step 9

    Take out cookies and press in white chocolate chips in centre.

    Step 10

    Tada! You have finished your white chocolate topped gingerbread cookies! Just in time for the holidays!

    Step 11

    Tests for doneness; Correct timing Lightly brown edges Characteristics; Tender & chewy Lightly brown edges Nice flavour