White Chocolate Gingerdoodle Cookies Recipe
Since I love ginger snaps and snickerdoodles, I thought, why not combine them? The addition of white chocolate chips and a little chocolate center made this cookie recipe truly over the top with all of my favorite flavors.
If you love any of these flavors, you will enjoy this gingerdoodle for sure. Just like my fun Reindeer Corn Butter Cookie Recipe, these are cookies nobody else will have at the cookie swaps. You’ll be a hit with this recipe!
What is a Gingerdoodle?
If you have never had a gingerdoodle, you might be wondering what the heck it is. A gingerdoodle combines the taste of a gingersnap cookie and a snickerdoodle. Basically it is taking the best of 2 cookies and creating a brand never, even better cookie.
I love making a new spin on classics, and this one is going to be a favorite addition every holiday from now on!
Why Make Gingerdoodle Cookies White Chocolate Filled?
A gingerdoodle on its own can tend to be a very sweet cookie. When you add regular chocolate, these become an overly sweet cookie. However, when you add white chocolate instead, the cookie’s sweetness is mellowed. White chocolate does not have as much sweetness or richness as milk chocolate so these cookies become a better tasting treat using white chocolate.
Ingredients for Ginger Snickerdoodle Cookies
- Sweet cream butter
- Brown sugar
- Sugar
- Egg
- Molasses
- Vanilla
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Salt
- Flour
- Cornstarch
- Baking soda
- Cream of tartar
- White chocolate chips
- Ghiradelli milk chocolate melting wafers
How to Make Gingerdoodle Cookies
White Chocolate Gingerdoodle Cookies Recipe
Ingredients
- 1/2 C sweet cream butter softened
- 1/4 C of sugar
- 1/2 C of packed brown sugar dark or light
- 1 egg large
- 1/3 C molasses dark, medium, or light but not blackstrap
- 1 TBSP vanilla
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp ground cloves
- pinch of salt to taste
- 2 C flour
- 1 tsp cornstarch
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 C white chocolate chips
- 20 Ghiradelli milk chocolate melting wafers
Instructions
- Add butter, both sugars, and egg in a mixing bowl in a mixing bowl. With your electric mixer beat on medium-high for about 4 minutes. (Or until combined and creamed.)
- Scrape down the sides of the bowl while adding molasses, vanilla, cinnamon, ginger, cloves, nutmeg, and salt (if wanted). Beating on medium-high for about 1 minute. (Or until combined and smooth)
- Scrape the sides of the bowl again before adding the flour, cornstarch, baking soda, cream of tartar. Beat on low for about 45 seconds, Add the white chocolate chips stirring to blend.
- Set aside a large plate and plastic wrap.
- Make mounds of dough (about the size of 2 tablespoons) using a cookie scoop. Put the cookie mounds on the plate and cover the plate with the plastic wrap. Transfer the covered plate to the refrigerator. Keep the plate int the refrigerator for at least 3 hours. (Or up to 5 days)
- The cookie dough will be soft, limp, mushy making it unsuitable for baking prior to being chilled. You can not bake the cookies unchilled as you won't get the size and dept of the cookie that you want.
- Preheat oven to 350 degrees.
- Prep the cookie sheet(s) with baking spray. (Set aside)
- Transfer the dough mounds to the prepared cookie sheets. Space the cookie mounds at least 2 inches apart.
- Bake at 350 degrees for 8 to 9 minutes. (Or until the edges have set and tops have cracked)
- The cookies will be soft and feel underdone.
- Press the chocolate wafers in the center of each cookie.
- Cool cookies on the cookie sheets for about 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- Electric mixer w/ mixing bowl
- Spatula
- Cookie scoop (2 in)
- Plate
- Plastic wrap
- Cookie sheets
- Baking spray
Nutrition
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