Holiday White Chocolate-Topped Gingerbread Cookies

Gingerbread cookies

I made these cookies yesterday, even though it would have made more sense to make them on Thanksgiving or Christmas … I was in a festive mood! I didn’t even know if I actually like gingerbread. It seems like it’s one of those things that’s weird to like (or admit you like), similar to fruitcake, you know? (Side note: I have never had fruitcake and will continue to boycott it in the spirit that fruit just doesn’t belong on the Thanksgiving table and never will.)

Anyway—I do like gingerbread! These cookies are soft, with a hint of spice and topped with melted white chocolate. And they’re really easy too—always a plus! Enjoy. 🙂

Holiday White Chocolate-Topped Gingerbread Cookies (slightly adapted from here)


—3 cups flour
—2 1/4 tsp. pumpkin pie spice (if you want a stronger gingerbread flavor, can replace pumpkin pie spice with a mix of ginger and nutmeg;  I used pumpkin pie spice since I didn’t want an overwhelming gingerbread flavor)
—1 tsp cinnamon
—1 tsp. baking soda
—3/4 cup (1 1/2 sticks) salted butter, at room temperature
—3/4 cup firmly packed brown sugar
—1/2 cup molasses
—1 egg
—1/4 cup granulated sugar
—1 tsp. vanilla extract
—1 cup white chocolate chips ( I used Ghiardelli brand; you should too ;))

Mix flour and spices in large bowl. Beat butter and brown sugar in another bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a flat circle. Wrap in plastic wrap and refrigerate for at least three hours or overnight (overnight helps the flavors settle a little more).

Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar, coating each one generously. Place 2 inches apart on ungreased baking sheets. Bake 8 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie and bake another minute (you could also use Hershey’s Kisses or regular chocolate chips here). Serve warm with milk!

Happy Thanksgiving week!



  1. I am the weirdo that actually likes fruitcake:)

  2. I love gingerbread – and you should know how I feel about white chocolate! Unf I just finished off like 800g in about 4 weeks (leftover from our wedding cake, sitting in our cupboard – yikes!). Anyways – Im wary about brining more in the house. Gingerbread sounds so fabulous though – in fact it is fabulous. And I like fruitcake! But not as much gingerbread And definitely not as much as cheesecake. Have a great Thanksgiving sweet friend! Are you back at home for it!?!

  3. Isabelle@cheesymiteapples says:

    Fruitcake is more of a Christmas thing! We always have one Christmas eve and day!
    Hope you have a lovely thanksgiving 🙂
    Nice recipe

  4. Oh girl, I totally like gingerbread – no worries! Fruit cake, however, not so much 😉

  5. Those are so cute!!! I love this idea!!

  6. Those sound delicious and easy to make!

  7. how many cookies does the recipe yeild? I’m thinking about these for my cookie exchange.

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