White Chocolate Gingerdoodles

Why You’ll Love This Recipe

White Chocolate Gingerdoodles are a festive twist on classic snickerdoodles, combining the warmth of ginger and cinnamon with the sweet creaminess of white chocolate. These cookies have a soft, chewy texture and a spiced flavor that’s perfect for holiday baking or cozy nights in. The balance of spice and sweetness makes them irresistible for both kids and adults alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourunsalted buttergranulated sugarbrown sugareggsvanilla extractbaking sodabaking powdercream of tartarcinnamon ground gingernutmegwhites chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, cinnamon, ground ginger, and nutmeg.

Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

Fold in the white chocolate chips evenly.

Scoop the dough into balls and roll them in a cinnamon-sugar mixture if desired.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the centers are still soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 30 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 40-45 minutes

Variations

Add chopped crystallized ginger for an extra zing.
Drizzle melted white chocolate over cooled cookies for a decorative touch.
Use dark chocolate chips for a bolder contrast.
Add a pinch of cloves for a deeper spice profile.

storage/reheating

Store White Chocolate Gingerdoodles in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies for up to 2 months.
To reheat, microwave a cookie for 5-8 seconds for a warm, just-baked taste.

FAQs

Can I use fresh ginger instead of ground?

Yes, but use it sparingly—about 1 teaspoon grated fresh ginger should suffice.

Why are my cookies too puffy?

Too much flour can cause puffiness. Measure flour properly and avoid over-mixing.

Can I make these ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the fridge.

Do I need to chill the dough?

Not necessary, but chilling for 30 minutes can help control spreading.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

What makes Gingerdoodles different from snickerdoodles?

Gingerdoodles add ginger and other warm spices, while snickerdoodles rely mostly on cinnamon and cream of tartar.

Are they spicy?

They have a mild spice from ginger and cinnamon—pleasant, not overwhelming.

Can I omit the white chocolate?

Yes, but it balances the spice nicely. You can substitute with other chocolate if preferred.

Can I freeze the dough?

Yes, scoop into balls and freeze. Bake from frozen with an added 1-2 minutes.

Are these cookies chewy or crisp?

They are soft and chewy with lightly crisped edges.

Conclusion

White Chocolate Gingerdoodles are a delicious fusion of spice and sweetness, making them a standout addition to your cookie repertoire. Whether you’re baking for a holiday cookie tray or just indulging a sweet craving, these cookies deliver cozy flavor with every bite. Try them once, and they may become a seasonal staple or year-round favorite.

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