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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Comments
These are ridiculously good! I can’t wait for my mom to try them. She is a huge fan of candied ginger.
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!
Oh I love those tweaks! Thanks so much and happy holidays!