Easy Soft Gingerbread Cookies Recipe With Chocolate Chips Recipe

I couldn't wait to share one of my favourite recipes with you during the holidays. Jumbo Soft Gingerbread Cookies Recipe with just enough white chocolate!

– 2 & 1/2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon ground cinnamon – 1/2 teaspoon ground clove – 1/2 teaspoon ground ginger – 1/4 teaspoon salt – 1/2 cup dark brown sugar packed – 1/2 cup granulated sugar – 1 cup cold salted butter cubed – 2 large eggs – 1/4 cup molasse – 1 teaspoon vanilla extract – 1 cup cinnamon chip – 1 cup white chocolate chips   -Line sheet trays with p



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Set aside parchment-lined sheet trays. Stir flour, baking soda, cinnamon, cloves, ginger, and salt in a larger basin and set aside.  

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2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, cloves, ginger, and 1/4 teaspoon salt  

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Add brown sugar, white sugar, and cubed butter to a stand mixer with the paddle attachment or a large bowl with an electric hand mixer.   

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Mix on low speed until just incorporated; lumps and sandy consistency. 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup cold salted butter Mix in eggs, molasses, and vanilla.

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2 large eggs, 1/4 cup molasses, 1 tsp vanilla Overmix the flour mixture until there are no flour streaks. Scrape bowl sides as needed.  

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Stir in cinnamon and white chocolate chips until blended. 1 cup cinnamon, 1 cup white chocolate chips Form balls by rolling ¼ cup of dough between your hands. I use a cookie scoop.   

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Use prepared sheet trays. Refrigerate dough balls for 30 minutes. While the dough chills, prepare the oven at 300°F.  

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On the sheet tray, space cookie balls 3 inches apart. Bake 22-25 minutes until puffed and browned around the edges.  

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Instead of a wire rack, set the cookies on a cold countertop and use the parchment paper to slip them off the sheet tray.  

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If desired, add extra cinnamon and white chocolate chips for decoration. Cool slightly and serve warm or fully before storing.  


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