Description
Delight your senses with White Chocolate Gingerdoodles – a perfect blend of warm ginger and creamy white chocolate, ideal for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about three minutes).
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed until just combined (a few flour streaks are okay).
- Gently fold in white chocolate chips using a spatula.
- Scoop tablespoons of dough onto prepared baking sheets about two inches apart. Bake for about ten minutes or until golden around the edges but still soft in the center.
- Transfer cookies to wire racks to cool completely before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For additional flavor variations, consider adding cinnamon or chopped nuts. - Store cooled cookies in an airtight container at room temperature for up to one week. - To enjoy them warm again, microwave for 10-15 seconds before serving.