Ingredients

1¾ cups all-purpose flour (219 grams)

1 teaspoon ground ginger (use 1 ½ teaspoons for a stronger ginger flavor)

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup unsalted butter (112 grams), cold and cut into cubes

¾ cup brown sugar (158 grams), dark preferred

¼ cup granulated sugar (50 grams)

1 large egg

1 tablespoon molasses (15 ml), NOT blackstrap

1 teaspoon vanilla extract

1 cup white chocolate chips (180 grams) or chunks

Instructions

Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 2: In a large bowl, beat the cold butter, brown sugar, and granulated sugar together until no lumps of butter remain.

Step 3: Beat the egg, molasses, and vanilla extract into the butter and sugar mixture until well combined.

Step 4: Gradually add the dry ingredients to the wet ingredients. Start by stirring gently by hand, then use a mixer on low speed to combine everything thoroughly.

Step 5: Turn off the mixer and fold in the white chocolate chips by hand.

Step 6: Form the dough into balls using about ¼ to ⅓ cup of dough per cookie. A large cookie scoop is helpful; each ball should weigh around 3½ ounces (100 grams).

Step 7: Place the dough balls on a plate and cover. Freeze for at least 30 minutes or store in a freezer bag for up to 2 months.

Step 8: When ready to bake, preheat the oven to 375℉ (190℃) and line cookie sheets with parchment paper or baking mats. Arrange the frozen dough balls about 3 to 3.5 inches (5–7 cm) apart without letting them warm up.

Step 9: Bake one sheet at a time in the middle of the oven for 14 to 17 minutes, until the cookie tops look set and small cracks begin to appear.

Step 10: Let the cookies cool on the sheets for at least 10 minutes before transferring to a wire rack. For perfectly round cookies, gently swirl a very large mug around each cookie while still warm on the baking sheet to shape them.

Tips & Variations

For a stronger ginger flavor, increase the ground ginger to 1 ½ teaspoons as noted.

Use dark brown sugar for richer molasses notes, but light brown sugar also works well.

Substitute some or all of the white chocolate chips with dark chocolate chunks for a different flavor balance.

Chilling the dough is essential for neat cookies and to prevent spreading during baking.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses has a much stronger, more bitter flavor and is not recommended for this recipe. Use mild molasses to maintain the intended sweetness and depth.

Do I have to freeze the dough before baking?

Freezing the dough helps the cookies hold their shape and develop the right texture. While you can bake the dough immediately, chilling results in a better final cookie.