White Chocolate Ginger Cookies

Oh my gosh, these White Chocolate Ginger Cookies are sooo good! They’re sweet, a little spicy, and just melt in your mouth. I can’t stop eating them!

I love how the creamy white chocolate mixes with the warm ginger. It’s like a cozy hug in every bite. The smell in the kitchen? Oh wow, it’s pure heaven!

You’ll wanna bake these again and again. They’re perfect for holidays or just a fun treat with some milk. Trust me, your friends will beg for more.

So come on, let’s get baking! Grab your bowl and let’s whip up some yummy cookie magic together. You’re gonna love it!

Why You’ll Love This Recipe

• Perfectly Spiced: The ginger adds warmth without overpowering the cookies.
• Incredibly Soft & Chewy: Muscovado sugar keeps the cookies moist and tender.
• White Chocolate Bliss: The creamy sweetness complements the spicy ginger beautifully.
• Easy to Make: No fancy techniques required, just simple ingredients and straightforward steps.
• Perfect for Any Occasion: These cookies are festive for the holidays but delicious year-round.

Required Kitchen Tools

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Spatula
• Cooling rack

Ingredients

Dry Ingredients:

• 200g all-purpose flour (plus extra for adjusting if needed)
• 1/2 tsp baking powder
• 1 tbsp ground ginger

Wet Ingredients:

• 150g light muscovado sugar
• 100g butter (softened)
• 1 egg

Mix-ins:

• 100g white chocolate (chopped into chunks or chips)
• 2 pieces of Opies stem ginger in syrup (chopped into small cubes)

Variations for White Chocolate Ginger Cookies

• Add Cinnamon: For an extra layer of warmth, mix in 1/2 tsp of ground cinnamon.
• Use Dark Chocolate: Swap white chocolate for dark chocolate if you prefer a richer taste.
• Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Add Nuts: Chopped pecans or walnuts add crunch and nuttiness.
• Increase Ginger Kick: Add an extra tablespoon of ground ginger or more stem ginger for an extra spicy touch.

Step-by-Step Instructions

1. Prepare the Dough

• In a medium bowl, whisk together the flour, baking powder, and ground ginger. Set aside.
• In a large bowl, cream together the butter and muscovado sugar using a hand or stand mixer until light and fluffy.
• Add the egg and mix until fully incorporated.

2. Combine Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the white chocolate chunks and chopped stem ginger.

3. Chill the Dough

• Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps the cookies maintain their shape while baking.

4. Preheat and Scoop

• Preheat the oven to 180°C (350°F).
• Line baking sheets with parchment paper.
• Using a spoon or cookie scoop, form dough balls (about 1.5-2 tbsp each) and place them 2 inches apart on the baking sheet.

5. Bake to Perfection

• Bake for 10-12 minutes, or until the edges are lightly golden and the centers are slightly soft.
• Let cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Serving and Decoration

These cookies taste amazing fresh out of the oven, but they’re also fantastic the next day when the flavors deepen.

How to Serve White Chocolate Ginger Cookies:

• With Tea or Coffee: The spice of the ginger pairs perfectly with a warm drink.
• As an Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for a heavenly dessert.
• Drizzled with White Chocolate: Melt extra white chocolate and drizzle it over the cooled cookies for an elegant finish.
• With a Dusting of Powdered Sugar: Lightly sift powdered sugar over the cookies for a festive touch.

Storing White Chocolate Ginger Cookies

• At Room Temperature: Store cookies in an airtight container for up to 5 days.
• In the Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Make-Ahead Dough: Freeze cookie dough balls on a tray, then transfer to a bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein
1 Cookie	~120 kcal	18g	5g	2g

White Chocolate Ginger Cookies FAQs

Can I use fresh ginger instead of ground ginger?

Yes, but fresh ginger has more moisture. Use 1 tsp freshly grated ginger and reduce the egg slightly to prevent excess moisture.

Can I double the recipe?

Absolutely! Simply double all the ingredients and bake in batches.

Can I skip chilling the dough?

It’s best not to! Chilling enhances the flavor and prevents the cookies from spreading too much.

Why are my cookies too hard?

Overbaking can cause hard cookies. Remove them from the oven when the centers are slightly underbaked—they’ll set as they cool.