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Close up gingerdoodle cookie with white chocolate
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White Chocolate Gingerdoodle Cookies Recipe

Turn a basic cookie into a show piece with this delicious White Chocolate Gingerdoodle Cookies Recipe. I love the slight hint of gingerbread in this snickerdoodle style cookie. Add in the creaminess of white chocolate, and you have a perfect flavor in every bite!
Prep Time15 mins
Cook Time9 mins
Chill Time3 hrs
Course: Dessert
Cuisine: American
Keyword: gingerdoodle cookies
Servings: 20
Calories: 355kcal
Author: Jill


  • Electric mixer w/ mixing bowl
  • Spatula
  • Cookie scoop (2 in)
  • Plate
  • Plastic wrap
  • Cookie sheets
  • Baking spray


  • 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


  • 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.


Calories: 355kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 238mg | Fiber: 2g | Sugar: 35g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg