Gingerbread NYC Cookies
These Gingerbread NYC Cookies combine warm spices with creamy white chocolate chips, ideal for holiday trays and gatherings.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Use softened butter for better creaming.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup white chocolate chips Can substitute with dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the lined baking sheet, leaving space between each.
Baking
- Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve cookies with hot cocoa, coffee, or tea. Store in an airtight container at room temperature or freeze for longer storage.