These irresistible chewy, soft ginger white chocolate cookies will become your family’s new favourite holiday cookie – I guarantee it!
This recipe has been our family’s number one favourite (and most requested) holiday treat for many, many years, and have also become our extended families’ and friends’ favourite too. Once you taste one, you’ll know why. They are the perfect combination of sweet and spicy, and literally melt in your mouth.
They are called triple ginger cookies because there are literally 3 types of ginger inside – fresh grated ginger, dried ginger and candied ginger (my fave). That’s a lot of ginger! Ginger has many health benefits ranging from easing stomach upset and acid reflux, to treating bronchitis and menstrual cramps. But let’s face it, you the only benefit you will likely be thinking about when you eat one of these is how amazing it tastes.
Why you shouldn’t try to “healthify” this recipe
Sure, you could sub in whole wheat flour for half of the flour, but honestly, I wouldn’t. There’s no reason to “healthify” holiday recipes in my mind because it takes away from the texture, flavour and – to be honest – the “value” of the holiday treat. What I mean my “value” is the entire experience that it brings – they flavours, textures, mouthfeel—all of the reasons why this cookie is so amazingly delicious and just simply feels like a big holiday hug. If you start messing with the ingredients, it will taste and feel like a not-as-delicious fake. Just keep it as is!
If you are a fan of ginger, you will absolutely LOVE this recipe. I would double the recipe, because they will disappear in no time over the holidays. They make for a great hostess gift too! Feel free to use milk or dark chocolate instead of white chocolate too – or take the chocolate out completely if it’s not your thing!
Tips for baking these triple ginger cookies
Make sure that you roll these cookies instead of drop them – they’ll turn out much prettier! And don’t add more than 12 to one cookie sheet because they’ll likely bake into each other. I would definitely make sure that the butter and egg are at room temperature before beating them and don’t overmix the dried and wet ingredients together – just fold in until JUST mixed. When you’re baking, make sure to check on them at the 12 minute mark (they may be done early- it really depends on the oven). They should be soft on the inside, but baked on the outside. You want them to be a bit underbaked.
Enjoy!
Chewy Triple Ginger White Chocolate Cookies
These irresistible chewy, soft ginger white chocolate cookies will become your family’s new favourite holiday cookie – I guarantee it!
Ingredients
- 2 cups flour
- 2 tsp ginger
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/2 tsp salt
- 3/4 cup packed golden brown sugar
- 2/3 cup butter, softened
- 2 eggs
- 1/4 cup molasses (tip: spray your measuring cup with an oil spray first - the molasses will slip out much easier)
- 1 tsp vanilla
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup white chocolate chunks or chips
- 1 tbsp grated fresh ginger (tip: keep your fresh ginger in the freezer - it's easier to grate and lasts a lot longer)
- sugar for rolling
Instructions
- Combine flour, ginger, soda, cinnamon, cloves and salt in a bowl. Using medium speed of an electric mixer, beat together brown sugar and butter until fluffy. Add egg, molasses and vanilla; beat until blended.
- Add flour mixture and mix just until blended. Gently stir in crystallized ginger, white chocolate and fresh ginger. Cover and refrigerate dough for 1 hour.
- Shape dough into 1 inch (2.5 cm) balls. Roll balls in sugar and place 2 inches (5 cm) apart on parchment-lined cookie sheets.
- Bake at 350ºF (my oven is super hot so I had mine at 325) for 12 - 14 minutes or just until cookies are cracked on top. Cookies will be soft to the touch; do not overbake.
- Cool on cookie sheets for 1 minute. Transfer cookies to racks and cool completely. Store in a tightly sealed container for up to 4 days or freeze for up to 2 months.
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[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
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2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
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Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
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![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
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Comments
Lisa Baxter says
This is phenomenal! Soooo delicious!
I tweaked it a touch even though it’s perfectly wonderful as is. I added 1/4 cup unsweetened baking cocoa, 1/2 tsp. Allspice and 1/4 tsp coffee powder. It doesn’t taste chocolatey, just enhances the flavor of the gingerbread/molasses. Thanks!
Sarah Remmer says
Oh I love those tweaks! Thanks so much and happy holidays!
Andrea says
These are ridiculously good! I can’t wait for my mom to try them. She is a huge fan of candied ginger.