Ginger Cookies with White Chocolate

5 from 1 vote

These ginger cookies with white chocolate are chewy with a soft middle, made with crystallized ginger and chopped white chocolate or chocolate chips!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 131kcal

Preheat the oven to 375 °F (190 °C). Prepare a couple of baking sheets by lining them with parchment or a silicone liner.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt. Set them aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the granulated sugar, and the brown sugar.
Add the egg, and then the molasses, being sure to scrape down the bowl as needed and mixing well between each addition. Mix in the vanilla.
With the mixer on low, slowly add the whisked dry ingredients, then the chopped crystallized ginger and the white chocolate.
Form the dough into 1–1.5 inch balls.
Place them on the prepared baking sheets (8 per sheet pan) and lightly press a few extra pieces of white chocolate into each ball (don’t squish too much!).
Bake the cookies for about 12 minutes or until they just start to crack. Let them cool for a couple minutes before transferring them to a wire rack.

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Feel free to use chopped white chocolate or white chocolate chips in these cookies.
Make sure to use baking molasses, light molasses, or fancy molasses. Do not use blackstrap molasses, which has a completely different flavour.
To portion out the dough, I highly recommend using a ¾ ounce disher, which will help you create perfect, even scoops.
Don't overbake the cookies. Take them out of the oven when the edges have begun to set and the surface is slightly cracked.
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.