These White Chocolate Topped Gingerbread Cookies are soft and chewy molasses cookies rolled in sugar and topped with white chocolate.
This is an updated version of an old post originally in 2010 (yes, this blog is old :D).
But I make this cookie every year for Christmas.
If I don’t people revolt.
And well, I’d like to avoid cookie riots if possible.
You never know what is going to be popular on Pinterest.
Of all the recipes I have on this blog, I never thought these cookies would be popular.
But boy these sure are.
Year after year they are THE cookie that people pin for holiday baking.
Like number one each year no matter how many cookies I make.
They come back to these.
I mean don’t get me wrong they are really tasty.
I’m just surprised at the amount of repins it gets.
It also surprises me that they are popular all year long.
Especially because they photos are pretty old too.
They aren’t styled fancy.
Here is a cookie.
Against a green background.
And they are cropped super tiny because that’s what we did back in the day.
The old school food blogging days that is.
Why are these White Chocolate Topped Gingerbread Cookies so popular?
A very good question.
I’ve been trying to figure out that question for a long time now.
Still haven’t figured it out yet.
My one guess is because they are so simple.
They really are.
Make some dough.
Roll it in a ball.
Then roll the ball in sugar.
And put some white chocolate on it while they are still hot.
Way simpler than rolling out gingerbread men and decorating them.
Plus, since they don’t have a face I don’t feel guilty eating them.
Because you have to admit that seems a little wrong to bite the head off the cookie.
I can’t eat a chocolate Easter bunny for the same reason.
Guilt over an inanimate object.
I really think most people, especially around the holidays, are looking for simple.
I know I am.
I originally made these because I was going to a cookie exchange but had hardly any ingredients in the house.
So the ingredients are readily available in most households.
Well, in most households where you bake a lot.
Some of you may have to head for the store.
But all the ingredients can be found year round.
Which is always a bonus in my book.
Because you never know when you need a molasses cookie pick me up.
These cookies also have a lot of flavor.
Most gingerbread cookies do.
For an extra special touch these cookies are rolled in sugar giving them a nice crunch.
And then as the name implies topped with white chocolate chips.
It’s a great day to order my cookbook.
Want More Holiday Cookies?
Mini Chocolate Gingerbread Men Sandwich Cookies
Shortbread Roll Out Sugar Cookies
Cranberry Orange Pistachio Cookies
Vanilla Bean Caramel Thumbprint Cookies
White Chocolate Topped Gingerbread Cookies
- 3 cups flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. fresh ground nutmeg
- 1/4 tap salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses, egg and vanilla; beat well.
- Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick flat disk.
- Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F.
- Shape dough into 1-inch balls.
- Roll in granulated sugar.
- Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown.
- Immediately press about 5-6 white chocolate chips into center of each cookie.
- Remove to wire racks; cool completely.
- Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.
Hope you’re doing well, dear Peabody! xo
As a cookie exchange participant who ate these, I can attest that they are nice and soft, and very tasty. Even my ginger hating husband liked them. I should have taken a few more. 🙂
The Blue-Eyed Bakers says
Gingerbread and white chocolate!? Sounds like a delicious combo!
Liz @ Blog is the New Black says
Anything with white chocolate is a great desesert!
I just made a very similar cookie today but I added cocoa to the batter! I still have half of the batter left over, so I’m going to add white chocolate! 🙂 Thanks Peabody!!
Beautiful cookies. I liked the post – short and delightfully sweet. Just like you!
Yum! I love gingerbread and these look so soft and chewy!
I think those are cute cookies. I can see my boys loving making and eating them. Hope you are well too!
Yum!!! These look fantastic! They are a perfect holiday cookie. Just bought some white chocolate chips…will have to try this.
Jennie @ Oh, Sweet Day! says
I LOVE the addition of the white chocolate. Mmm they look great!
Jessica @ bake me away! says
These are so pretty, and I love that they are soft! Will have to try.
Amanda Joy says
Gingerbread makes me so happy. Thanks for introducing this great recipe, work party treats here we come:)
Beautiful bird’s nest!
Avanika (Yumsilicious Bakes) says
I wonder what’s the difference between gingerbread cookies and gingersnaps. Off to google it, though I’m pretty sure I’ll feel pretty blonde when I do 😉
Those look gorgeous, I only yesterday baked and tasted gingersnaps for the first time ever, and I’m in LOVE!!
Jen @ BeantownBaker.com says
These look great and so festive with the combination of flavors.
I just wanted to say that I made these for my (and my husbands) office parties and they were a big hit! I already had to send the recipe on to some others.
So, these are perfectly soft, gingery, and sweet! A wonderful combo of tastes. Can’t wait to see if my friends like them.
What kind of background did you take the picture on? Novel idea though [:
@Feeb- just green paper
These sound great! I’ve got company coming in this weekend, so I’m going to make them tonight. I bet the Pumpkin Spice kisses would be good on top too… I think I’ll do half with white chocolate and the other half with the pumpkin spice kisses. Can’t wait!
Mary @ Delightful Bitefuls says
What a combo!
My mouth is watering!
This sounds fabulous!!!
jo-lyn@jo-lyn's cup cakes n' candies says
these sound so yummy!! thnx!
These look delicious! How many cookies does this make approx?
Maybe three dozen
I made these last week and they are wonderful!
Just wondering if there is a substitute for the molasses?
@Sharla- no, that is pretty much what gives gingerbread it’s flavor other than ginger
Very good cookies, chewy and soft. Thanks for sharing!
I weighed the dough to make the cookies the same size and using a 1″ ball (15 grams) the recipe made 5 dozen cookies.
Just took my last batch of these out of the oven and they’re absolutely fantastic! Everything about them is perfect–a definite new favorite holiday treat!
how many cookies does this recipe make??
If you read through the comments it varies- I got about 3 dozen but I made larger cookies. One person wrote that they got about 5 dozen.
How necessary is it to refrigerate 4 hours or overnight?
@Angie- If you don’t chill it the cookies spread out a little much.
can you give a few alternatives to the white chocolate?
@ashley- you might just try milk chocolate.
How long do you think the dough would last in the fridge? Just wondering how far in advance I could make the dough!
@Kendra- I wouldn’t go more than 2 days.
These cookies are nothing short of genius! In fact, I just put my 8th batch of dough in the fridge for various holiday parties and cookie exchanges. I’ve also featured them in a literary magazine in which I post websites on which to find great recipes! They’ve become the hit of the holidays! Thanks for a perfect recipe!
These were so yummy, I ate most of them myself and now have to make more. The only changes I made were to 1) melt the chips & spread them on top in a little circle-putting the chips on top of the hot cookie didn’t melt the chips enough for my liking and 2) added some white sparkling sugar to the still-wet white chocolate.
These are my new favorite!
Will these still taste sweet enough w/o any sort of chips on the top?
@Trimble – don’t know, I’ve only made them with the white chips
These are my new favorite Christmas cookie!! Absolutely to die for. I used the Hershey’s Hugs and they are just so so soooooo good! Can’t be beat!
I made these as one of my desserts for my Christmas party this year. I am by no means an experienced baker. I am convinced these cookies are fool proof. I made them ahead and froze the dough after it chilled for awhile. They did great! Instead of white chocolate, I decided to use a little icing. I took a container of cream cheese icing and added 1 tsp of cinnamon to flavor it. It all truned out beautifully! Thanks for the recipe!
I put these in for 10 minutes and they were still noticed the dough was a little raw in the middle of the cookie. Is this how they are supposed to be?
Each oven is going to be different. Cookies continue to bake on cookie sheet when taken out. Which is why you are not suppose to remove them from the sheet for a few minutes. But you don’t want them raw.
these were my Christmas cookie of the year…so yummy every time! Thanks for the recipe! 🙂
Made these today! SO YUMMY! Thanks for sharing!
I make these and top them with brown butter icing. So delicious. I have also rolled and placed in min in muffin pans for little molasses cups. As soon as they come out if the oven, press a white choco Hershey’s kiss into it. Spectacular.
Christina Evert says
Made these tonight for my boyfriend.. gingersnaps are his favorite. Added about 3 tbs of sugar and didn’t top with anything… they are incredible! Best gingerbread cookies I’ve ever made, thank you!
Just made them, some are still in the oven. They’re really good, and very spicy =) Love the white chocolate on top 😛
Just made these. Followed recipe exactly. I think I have a new favorite cookie. These cookies were TO DIE FOR!!!
Can I freeze these?
I would think they would freeze just fine.
Natalie Werts says
I shared this recipe on my blog. Favorite recipe! Looks delish! 🙂 Thanks!
How many cookies does this recipe make? Approx.
What kind of flour? New to baking and didn’t realize how many different flours there are.
@wanda- unless indicated always use all-purpose flour
I substituted honey for the molasses and they turned out perfect. These cookies are delicious! 😀
I made these last year for a cookie exchange and they were DELICIOUS. I came back to find the recipe so I can make them again this year, and to leave a comment to thank you for the awesome cookie recipe. 🙂
These turned out DIVINE!!! I followed the recipe except didn’t read it close enough and mixed in the granulated sugar AND rolled them in sugar…so they’re sweet but absolutely delicious.
Nadia Kouri says
Please specify which type of molasses. The store only had blackstrap and my cookie dough came out really dark and kind of bitter. A lighter unsulfured molasses is much better.
@Nadia – the recipe didn’t specify. People can choose whichever kind they like. Some like the stronger molasses flavor.
Nicole Schnell says
Just made these and they are awesome!! Thanks for the recipe, my two boys love them too!
Deann F. says
These just bacame the new favorite! Husband and kids agree. Didnt have vanila chips so frosted with vanilla frosting. Incredible! Thank you for sharing!!
My dough was really wet. I probably added about 2 extra cups of flour to make it hard enough to refrigerate. What did I do wrong?
Hard for me to know what went wrong
Made these and put 4 chips in each upside down so each one looks like a button. so cute and yummy.thanks!
Christine @ Cooking Crusade says
A friend of mine baked a batch of these for a Christmas party I hosted today and I just wanted to say thank you so much for sharing this recipe – they were the best gingerbread cookies I’ve ever had! Unbelievably good!!
My son and I made these to share for Christmas!! They are super easy and SO yummy!! Thank you for sharing this recipe!!!
I made them exactly as you posted except that I was able to find the Hershey Hugs and they were so cute. I really like the taste of this gingerbread cookie. It is not too strong and very good texture. Thank you for sharing! I loved these!
Can’t wait to try them. thank you.
Is it required for them to be refrigerated before baking?
Yes it is required.
Made these last night and fell in love. The cookie stays soft and is only lightly spiced. Might add a little more spice next time to give it extra zing. Will certainly make for the holidays!
Kari@Loaves n Dishes says
I love the look of these soft ginger cookies, I’ll be making these for this year’s cookie exchange…unless I decide to keep them all to myself!
Cookies were wonderful!!! So good that I made 2 different batches 2day! For those wondering about the need to refridgerate first, I baked the first batch after refridgerating over night, second batch was made immediately…both batches were the same and wonderful!!!!
Kathi Riemer says
Yummy!! I am following your pinterest board!
Please tell me how many cookies does this recipe yield?
It depends on how big or small you make them but probably 3 dozen
Can I substitute honey or syrup for the molasses? Would they taste the same?
@nadia- they would not taste the same, molasses is what gives gingerbread it’s flavor
would this work with an all-purpose gf flour blend?
I have no idea I don’t work with gluten free products.
I made these for my boyfriend and they were chewy and perfect. He said it was one of the best cookies he’s ever had. Next week I’m making them again for our cookie buffet at work. I know they’ll disappear!
@Amy- great to hear that!
can I double this recipe??
You should be able to
My go to cookie recipe every Christmas. This year I’m starting my baking earlier. Can these cookies be frozen?
I’ve never frozen them but my guess would be yes.
I have been making these cookies every year since you first posted them. Found them on Pinterest! My family loves them. I think the balance of the sharp ginger with the sweet white chocolate is what makes them such a hit!
Lauren | http://www.laurelandiron.com
I’m so happy to hear that it’s part of a tradition for your family now!
Hi! Can these be made into cutouts or only good for rolled balls?
Sam Roberts says
Just an amazing cookie recipe, and white chocolate chips makes just amazing taste . Do you think you can add peanuts to these cookies?
You can always try.