Description
White Chocolate Gingerdoodles are a festive twist on classic snickerdoodles, blending warm ginger spice with creamy white chocolate for a soft, chewy holiday cookie.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- In a small bowl, mix the 1/4 cup sugar with 1 tsp cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if it feels too soft to handle.
- Use high-quality white chocolate chips for the best flavor.
- Store cookies in an airtight container for up to 5 days.