Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!
If you know anything about me by now, you know I’m a crazy cookie lady. Especially when it comes to Christmas cookies. I mean, you know that I love molasses cookies. Remember these Caramel Molasses Cookies? Yeah, obsessed. Recipe #8 in my Christmas Cookie Palooza is bursting with robust molasses, bright ginger, brown sugar, and oodles of white chocolate.
Oodles. I like that word.
These white chocolate molasses cookies are the complete opposite of any hard, crunchy, crispy gingersnap recipe you are used to. They’re not snappy. Rather, they’re tender, pillow-y, lusciously soft, and chewy to the max. If you like molasses cookies as much as I do, this is a holiday cookie recipe you have to try. Look at all the pretty crinkles!
I’ve made these cookies for you before. Well, kind of. Two years ago I stuffed my soft gingersnap molasses cookies with white chocolate chips, sort of like little thumbprint cookies. I also stuffed them with chocolate chips and butterscotch morsels. The butterscotch variety is molasses cookie insanity! Like, bring-you-to-tears-tasty.
Told you I love molasses cookies.
These white chocolate molasses cookies are like the Christmas version of a chocolate chip cookie. The cookie dough is pretty standard—creaming butter and sugar together, adding molasses, egg, and vanilla. The dry ingredients? A piece of cake. A piece of gingerbread cake? I love gingerbread cake too, for the record. Besides the molasses and brown sugar, these cookies get their flavor from the ground ginger. Fragrant, flavorful ginger. Don’t leave that out! It’s a crucial ingredient.
Rather than making a thumbprint style molasses cookie like I’ve done in previous years, I simply mixed the white chocolate chips into the cookie dough. White chocolate and molasses pair so well together and every time I combine them, I wonder why I don’t bake with the two flavors more often. I love adding white chocolate chips to my gingerbread cookie bars. And I’m tempted to make these gingerbread cupcakes and top them with this white chocolate buttercream frosting. If you try that, let me know.
What makes them so soft? All that butter and brown sugar. The only place white sugar is welcomed into this recipe is when you roll the cookie dough balls in it. A white sugar “dip” as I like to call it. Rolling and dipping makes it a fun recipe to bake with others. Like little bakers, friends, family, and all molasses lovers.
Don’t forget to chill the cookie dough! This step is so imperative. The cookies are thick and puffy because the cookie dough is baked when it’s cold. You want cold dough.
Remember, COLD dough. Got it? Cold. One more time… cold.
If it’s not all the pretty crinkles, bold flavor, or thick, puffy, soft centers you’ll love—it’s the chewy edges. That’s something I just love about all molasses cookies. They’re so chewy!
You will LOVE them.
See more recipes with molasses. And for even more holiday baking inspiration, here are 75+ Christmas cookies with all my best success guides & tips.
Soft White Chocolate Chip Molasses Cookies Recipe
Ingredients You’ll Need
Instructions
- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
- Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10-11 minutes, or until edges appear set. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely.
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