If you love cookies that strike the perfect balance between soft chewiness and festive fun, the Chewy Ginger Molasses Cookies with White Chocolate and Holiday Sprinkles Recipe is an absolute must-make. These cookies flaunt warm spices like ginger and cinnamon, infused deeply with rich molasses for that classic holiday heartiness. Topped with luscious white chocolate and playful holiday sprinkles, they offer a delightful combination of flavors and textures that will brighten any cookie platter and warm your kitchen with that irresistible seasonal aroma.

Ingredients You’ll Need

The image shows a baking tray lined with white parchment paper on a white marbled surface. On the tray, there are nine evenly spaced cookie dough balls arranged in three rows of three. Each dough ball is coated with coarse sugar, giving them a rough texture with white granules covering the light brown dough underneath. The tray edges are slightly rusted, adding a rustic feel to the scene. The background is softly blurred, keeping focus on the sugar-coated dough balls. photo taken with an iphone --ar 4:5 --v 7

The magic of the Chewy Ginger Molasses Cookies with White Chocolate and Holiday Sprinkles Recipe lies in its straightforward, pantry-friendly ingredients. Each one contributes not just flavor but also texture and stunning visual appeal that make these cookies so memorable.

All purpose flour (2 ⅓ cups): The base that gives the cookie structure, perfectly spooned and leveled for accuracy.
Baking soda (1 teaspoon): Helps the cookies rise just right and creates that soft, chewy texture.
Ground ginger (2-3 teaspoons): Provides the signature spicy warmth that makes these cookies stand out.
Cinnamon (1 teaspoon): Adds a cozy, complementing spice layer.
Cloves (¼ teaspoon): A subtle but important hint of aromatic depth.
Salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
Unsalted butter (¾ cup): Creamy richness that keeps each bite tender and melts in your mouth.
Granulated sugar (½ cup): Adds just the right amount of sweetness and helps with the cookie’s spread.
Dark brown sugar (½ cup): Packed tightly for moistness and a rich caramel undertone.
Large egg (1) and egg yolk (1): Work together to add moisture and contribute to the chewy texture.
Unsulphured molasses (¼ cup): The star ingredient that gives the cookies their deep, dark flavor and moist chewiness.
Coarse sparkling or turbinado sugar (½ cup): Coats the dough balls for a sparkling, crispy exterior.
White chocolate melting wafers (2 cups): Creamy sweetness for dipping or drizzling that perfectly balances the spices.
Holiday sprinkles (optional): Festive color and crunch that make these cookies party-ready.

How to Make Chewy Ginger Molasses Cookies with White Chocolate and Holiday Sprinkles Recipe

Step 1: Preheat and Prepare

Begin by setting your oven to 350°F (177°C) and lining two baking sheets with parchment paper. This simple step ensures your cookies will bake evenly and cleanly, ready for their beautiful golden arrival.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. These spices are where the soul of the cookie begins to develop, so make sure they’re well combined.

Step 3: Cream Butter and Sugars

In a separate large bowl, beat the softened but cool butter with granulated sugar and brown sugar until smooth, creamy, and luscious—this usually takes about 2 minutes. This step is crucial for that melt-in-your-mouth texture.

Step 4: Add Egg and Molasses

Next, beat in the whole egg, egg yolk, and molasses until the mixture is fully combined. Don’t forget to scrape down the sides to keep everything incorporated; this syrupy hit is what keeps the cookies wonderfully chewy and full of flavor.

Step 5: Combine Dry and Wet Ingredients

Slowly add the dry flour and spice mix to the butter mixture, beating until just combined. Overmixing can toughen cookies, so gentle is the key here.

Step 6: Chill the Dough

Cover and chill the dough in the refrigerator for 30 minutes to one hour. Chilling solidifies the butter, which helps control the cookie spread and deepens the flavor—patience truly pays off here.

Step 7: Shape and Coat

Place the sparkling sugar in a shallow plate. Scoop the dough into generous balls (about 1 to 1 ½ tablespoons each) and roll each ball in the coarse sugar. This step creates a delightfully crisp, crackly exterior that contrasts perfectly with the chewy center.

Step 8: Bake to Perfection

Arrange dough balls on parchment-lined sheets at least 2 inches apart to allow for spreading. Bake for 8-12 minutes, keeping a close eye so the centers remain slightly underdone when you pull them out—this ensures a soft, chewy bite rather than a dry cookie.

Step 9: Cool and Decorate

Let the cookies cool completely on wire racks. Once cooled, melt the white chocolate wafers and either dunk half the cookies or drizzle the chocolate over the top. While still wet, sprinkle on holiday sprinkles for a festive finish. Pop the cookies in the refrigerator briefly to let the chocolate set firmly.

How to Serve Chewy Ginger Molasses Cookies with White Chocolate and Holiday Sprinkles Recipe

A stack of five soft, thin cookies with a light brown color sits on a white plate on a white marbled surface. Each cookie shows a slightly crumbly texture, with the top cookie revealing its inside that looks moist and chewy. Sparkling sugar crystals are evenly sprinkled all over the top of each cookie, adding a slight shine. In the foreground, some sugar crystals spill onto the plate, and a spoon with more sugar rests nearby. The background is softly blurred with a hint of a pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding extra white chocolate drizzle or a pinch of crushed peppermint candy on top can elevate these cookies to show-stopping holiday treats. A light dusting of powdered sugar also adds a snow-kissed look that’s irresistible.

Side Dishes

Pair these cookies with a hot mug of spiced tea, rich coffee, or even a creamy eggnog. The warm spices in the cookies complement these beverages beautifully and make for a cozy experience perfect for holiday gatherings.

Creative Ways to Present

Arrange your cookies on a festive platter lined with evergreen sprigs or around a centerpiece for a stunning holiday display. Wrapping individual cookies in clear cellophane tied with a ribbon makes for charming homemade gifts that anyone would cherish.

Make Ahead and Storage

Storing Leftovers

These cookies keep wonderfully in an airtight container at room temperature for up to a week. Be sure to separate the layers with parchment paper to maintain their crisp edges and chewy interiors.

Freezing

You can freeze unbaked dough balls or fully baked cookies. For dough, flash freeze the scooped balls on a tray before transferring to a freezer bag; bake directly from frozen, adding a minute or two to baking time. For baked cookies, wrap tightly and freeze for up to three months.

Reheating

Rewarm cookies gently in the oven at 300°F for 5 minutes to bring back some of that fresh-baked softness. Avoid microwaving as it can make the white chocolate melt unevenly and texture soggy.

FAQs

Can I use dark chocolate instead of white chocolate for this recipe?

Absolutely! Dark chocolate pairs beautifully with the warm spices, offering a richer flavor contrast. Just melt and decorate the cookies the same way as with white chocolate for a gourmet twist.

What if I don’t have molasses on hand?

Molasses is key for the deep flavor and chewy texture, but as a substitute, you might try using an equal amount of dark corn syrup or a mix of honey and brown sugar. The flavor will be slightly different but still quite delicious.

How can I make these cookies less sweet?

Reducing the sugar in the dough is possible, but keep in mind that both granulated and brown sugars play a role in texture and spread. You might try lowering the granulated sugar slightly, but avoid cutting it too much or the cookies may become dry.

Can I add nuts or dried fruit to this recipe?

Yes! Chopped pecans or walnuts add a nice crunch, and dried cranberries or raisins complement the spices and molasses beautifully. Just fold them into the dough after mixing the dry and wet ingredients.

Why do the cookies spread so much during baking?

The combination of softened butter and sugars causes the cookies to spread. Chilling the dough is essential to control this spread and develop flavor. Also, spacing the cookies generously on the sheet gives them room to grow without merging.

Final Thoughts

There’s something truly magical about the Chewy Ginger Molasses Cookies with White Chocolate and Holiday Sprinkles Recipe that brings warmth, joy, and a touch of whimsy to any holiday celebration. Once you try this recipe, I’m sure it will become a cherished favorite in your baking rotation. These cookies aren’t just treats—they’re memories waiting to be made. So preheat that oven and dive right in; your festive season just got a whole lot sweeter!