Description
Soft-Baked White Chocolate Chip Molasses Cookies deliver a perfect balance of warm spices and sweet white chocolate in a tender, chewy cookie. With a rich molasses flavor and a crinkly, soft center, these cookies are ideal for cozy afternoons or holiday treats.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/3 cup (80ml) unsulfured or dark molasses (do not use blackstrap; preferred: Grandma’s brand)
- 1 egg, at room temperature
- 2 teaspoons pure vanilla extract
Add-ins and Coating
- 1 and 1/2 cups white chocolate chips
- 1/3 cup (67g) granulated sugar, for rolling
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, cream the softened unsalted butter on medium speed for about 1 minute until smooth. Add the packed brown sugar and beat on high speed for about 2 minutes until the mixture is light and fluffy. Scrape down the bowl sides as needed for even mixing.
- Add Molasses, Egg, and Vanilla: To the creamed butter and sugar, add the molasses, egg, and vanilla extract. Beat the mixture on high speed, scraping down the sides again, until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix just until combined. Avoid overmixing to maintain the soft texture.
- Fold in White Chocolate Chips: With the mixer on low speed, beat in white chocolate chips until evenly dispersed throughout the dough.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3 days. This resting time hydrates the flour and intensifies flavors.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Dough Balls: Pour the granulated sugar into a small bowl. Using about 2 tablespoons of dough per cookie, roll each portion into a ball, then roll it in the granulated sugar until coated.
- Bake Cookies: Place rolled dough balls on the prepared baking sheet, spacing them evenly. Bake for 10-11 minutes, or until the edges are set but the centers still look soft and puffy.
- Create Crinkly Tops: Remove the cookies from the oven, then gently press the tops down with the back of a spoon or your fingers to create a crinkly surface. Return the cookies to the oven and bake for an additional 1 minute.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes to firm up further, then transfer them to a wire rack to cool completely before serving.
Notes
- For best flavor, chill the dough for at least 2 hours; longer chilling up to 3 days is allowed, but if chilled longer than 6 hours, bring dough to room temperature for 30 minutes before baking.
- Do not use blackstrap molasses—it is too bitter for this recipe; unsulphured or dark molasses preferred.
- Use room temperature egg and butter for better mixing and texture.
- Avoid overmixing the dough after adding dry ingredients to keep cookies soft and tender.
- Pressing the cookies after initial baking creates the signature crinkly tops for aesthetic and texture.
- Cookies will appear soft and puffy when removed from oven; they firm up while cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
