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–+ servings
Gingerbread White Chocolate Chip Softies are tender and chewy with molasses and spices for the perfect holiday cookie!

Gingerbread White Chocolate Chip Softies

Author Amber Brady
Yields 42 small cookies

Ingredients

  • 1 cup (200 g) granulated sugar, (plus extra for rolling)
  • ¾ cup (142 g) shortening, (I prefer the Butter flavored Crisco)
  • 1 large egg
  • ¼ cup (60 ml) molasses
  • 2 cups (240 g) all-purpose flour, (stir, spoon & level)
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup (170 g) white chocolate chips

Instructions

  • In a stand mixer, cream sugar & shortening. Add eggs & beat until thick. Scrape bowl. Add molasses & stir until combined.
  • In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves & salt. Add to creamed mixture & mix until just blended. Fold in white chocolate chips. (If the dough is very soft you may want to chill it in the freezer for 30 minutes. I did not have to do this, but it's the middle of winter & I don't keep my house super hot.)
  • Shape into 1½" balls & roll in granulated sugar. Place on a greased or parchment lined baking sheet.
  • Bake at 350˚F for 7-10 minutes or until just set, but before they start to brown (mine took 9 minutes.)

Notes

  • BAKING TIP - If you want to substitute butter for shortening: Melt & cool the butter before using it in recipe. Increase the flour to 2¼ cups. Absolutely chill the dough before baking.