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White Chocolate Gingersnap Cookies Recipe

This white chocolate and gingersnap cookies recipe contains two types of flavorful ginger.

Trivia: According to Wikipedia, fresh ginger can be substituted for ground ginger at a ratio of 6 to 1. The flavors of fresh and dried ginger are somewhat different.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: For best results, always use good quality chocolate.

White Chocolate Gingersnap Cookies Recipe


1 2/3 cups flour
2 tablespoons of cocoa powder
3/4 teaspoon of baking soda
2 teaspoons of ground ginger
1/8 teaspoon of ground cloves
1/4 cup of crystallized ginger
3/4 cup of white chocolate chips
1/3 cup of room temperature butter
1 cup sugar
1 egg
1 teaspoon of white vinegar
1/4 cup molasses


Chop the crystallized ginger into very small pieces.

Preheat the oven to 325°F or 160°C.

Prepare two large baking sheets by lining them with waxed paper or parchment paper.

In a bowl, mix together the flour, cocoa powder, baking soda, ground ginger and cloves. Mix in the white chocolate chips and the crystallized ginger.

In a separate bowl of a good electric mixer, add the butter and sugar and beat well. Then, beat in the egg, molasses and vinegar.

Lastly, add the flour mixture and beat until just mixed. Avoid over mixing.

Work the cookie dough in your hands until you can press it into a ball. Break off small balls that are about 1 1/2 inches big. Place each ball on the baking sheet putting them two or three inches apart. Press the cookie balls down with your hands, small rolling pin or a fork.

If you like chewy cookies, bake the dough for about fifteen minutes. If you like crispy cookies, bake for approximately three minutes longer.

Cool your white chocolate gingersnap cookies on a wire rack.

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