Chewy White Chocolate-Ginger Cookies


I like my ginger cookies chewy. But what typically makes them chewy? Molasses.

The thing is, I don’t really like the flavour of molasses in sweets (in baked beans, and in bbq sauce, yes. YES!).

I just find it a bit overpowering in a cookie.


I recently saw a ginger cookie paired with white chocolate, and I thought, hmm… that could really work.

Molasses carries bitter notes, and white chocolate is pretty tooth-achingly sweet.


Molasses, meet white chocolate.

White chocolate, meet molasses.

What a gorgeous couple! The sticky-sweetness of white choc. totally balances off the dark complexity of molasses, and both play off the spices wonderfully.

These are my new favourite chewy ginger treat. I popped the whole lot of cooled cookies into a giant freezer bag, and have been taking out a few at a time as friends drop by over the holidays.

Chewy White Chocolate-Ginger Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60
Note the 1 hour chilling time before you get started!
  • 4 cups all purpose flour
  • 1 tbsp ginger
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ground cloves
  • 1 tsp kosher salt (or ½ tsp table salt)
  • ⅔ cup butter, room temperature
  • 1-1/2 cups granulated sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 cups (divided into 1-1/2 cups + ½ cup) white chocolate chunks
  1. In a large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  2. Beat butter and sugars in the bowl of a standing mixer until light and fluffy, about 2 minutes, stopping twice to scrape down sides of the bowl. Beat in eggs and molasses. With mixer speed on low, gradually beat in the flour mixture until well combined. Remove bowl from stand and stir in 1-1/2 cups of the white chocolate chunks. Transfer dough to refrigerator and chill 1 hour.
  3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Drop dough by heaping tablespoonfuls about 2 inches apart onto prepared baking sheets. Press remaining ½ cup white chocolate chunks into tops of dough balls (1 to 2 chunks per cookie).
  4. Bake 8-10 minutes, until edges are set but centres are a little bit underdone. If baking more than one tray at a time, position on top and bottom racks of oven, and rotate once (top and bottom, and front-to-back) halfway through baking. If baking only one tray at a time, bake on middle rack and rotate once front-to-back. Cool 2 minutes on cookie sheets before transferring to wire racks to cool completely.
  5. Baked cookies may be frozen for up to 3 weeks.
  • Melissa

    These look amazing, I love the idea of white chocolate and ginger!

  • Trina K

    Gorgeous photos, and they sound so yummmmmy!

  • Sara

    They look so perfectly chewy…. I want one right now!!!!

  • Deb

    Adding this to my Christmas baking list. Thanks!

  • Velez Delights

    Happy Holidays / Merry Christmas! These look amazing and sounds delicious! The combination sounds great to try out this week for Christmas Eve (my parents are molasses lovers while my Mom loves white chocolate). Thanks!

  • Lana P

    I made them this weekend to bring to my in-laws for Christmas.  I had butterscotch chips in the house too and added a few of those.  They came out perfect.  Chewy in the middle and crunchy on the outside.  Now the trick is going to be keeping them away from my husband for the next two days!

    Amazing holiday cookie recipe.

  • bhatdixy

    i have seen so many cookie recipes with molasses, will have to pick up some before the season is over. Happy Holidays!!

  • Amanda S

    Made these for Christmas and they were perfect, just like your photos! I love it when that happens, hehe.

  • foodess

    Lana P Nice variation! Glad you enjoyed :)

  • Lana P

    I made these cookies for my in-laws for Christmas, unfortunately I did not plan ahead and left all of the cookies at their house.  Since then I have been dreaming about the soft gooey inside and crispy outside.  Yesterday I could no longer resist and made them again.  Just as good as I remembered.