Best White Chocolate Chip Ginger Cookies Recipes

LEMON CURD AND STEM GINGER WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
• Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
• Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
• Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.

WHITE CHOCOLATE CHIP GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla extract; mix well.
• Whisk flour, ginger, cinnamon, baking soda, baking powder, nutmeg, and cloves together in another bowl. Beat flour mixture into butter mixture until dough is just-combined. Stir vanilla chips into dough. Drop dough by the 1/8-cup full 2-inches apart on a baking sheet.
• Bake cookies in the preheated oven until golden and soft, 10 to 11 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.