Soft Gingersnap Cookies with White Chocolate Chunks

Why These Soft Ginger Cookies Stole My Heart

I first tasted these soft ginger cookies with white chocolate chunks a few years ago, and they instantly became my number one holiday cookie. My friend Kyong, who owns the boutique Koo De Ker in Salt Lake City, brought them to a bake sale I was organizing for the Utah Food Bloggers. She packaged them in little bags tied with bright yellow ribbons, and they sold out fast. I snagged a bag for myself, and that night I opened it and took a bite. Swoon. These cookies are soft, a little chewy, packed with warm spices, and studded with white chocolate chunks. The sugar coating on the outside makes them look pretty, too. I love my own gingersnap recipe, but I have to admit, these are better. Kyong has amazing taste in food, and this recipe proves it.

Why These Soft Ginger Cookies Are a Holiday Favorite

• They’re soft and chewy, not crunchy like traditional gingersnaps, thanks to the molasses and oil.
• The white chocolate chunks add a creamy sweetness that balances the bold ginger, cinnamon, and cloves.
• They come together quickly with a stand mixer and bake in just 10 minutes.

Key Ingredients for the Best Ginger Cookies

• Molasses: This gives the cookies their deep, rich flavor and soft texture. Use unsulphured molasses (not blackstrap) for the right sweetness and moisture.
• White chocolate chunks: Look for good-quality white chocolate bars or chips. Chunks melt into creamy pockets that contrast with the spiced dough.
• Ground cloves and ginger: These spices are the backbone of the gingerbread flavor. Fresh spices make a big difference, replace them if they’ve been sitting in your pantry for over a year.

Kitchen Tools for Soft Gingersnap Cookies

• Stand mixer (or hand mixer) for creaming butter and sugar smoothly
• Large baking sheets (two) lined with parchment paper or silicone baking mats
• Wire rack for cooling cookies completely
• Cookie scoop (about 1.5 tablespoons) for even-sized dough balls

Tips for Making Soft Gingersnap Cookies with White Chocolate Chunks

When creaming the butter and sugar, make sure the butter is softened but not melted, you want a smooth, creamy mixture. Beat in the molasses, oil, vanilla, baking soda, salt, and spices until well combined before adding the eggs. Adding the eggs one at a time helps keep the emulsion stable. The dough will be soft and slightly sticky; that’s normal. If it’s too sticky to handle, chill it for 15 minutes before scooping. Roll each dough ball generously in granulated sugar, that coating gives the cookies their sparkly finish and a slight crunch on the outside. Bake just until the edges are set and the centers still look soft, about 10 minutes. They’ll continue to set as they cool on the baking sheet for five minutes before you move them to a wire rack.

How to Keep These Gingersnaps Soft and Chewy

The key to these cookies’ soft, chewy texture is the combination of molasses and canola oil. Molasses adds moisture and a deep flavor, while the oil keeps the crumb tender. Don’t overbake, pull them out when the edges are just set and the centers look puffy and underdone. The cookies will continue to bake from residual heat on the hot baking sheet. Let them cool on the sheet for exactly five minutes before transferring to a wire rack; this step sets the structure without drying them out. If you prefer a crisper cookie, bake for an extra minute or two, but for the soft version, stick to 10 minutes.

Variations to Try with These Soft Ginger Cookies

If you want to switch up the flavor, try using dark chocolate chunks instead of white chocolate, the bitterness pairs nicely with the spices. For a spicier kick, add an extra 1/4 teaspoon of ground ginger or a pinch of cayenne pepper. You can also swap the white chocolate for chopped crystallized ginger for a double-ginger punch. To make these cookies dairy-free, use a plant-based butter substitute (like vegan butter sticks) and ensure your white chocolate is dairy-free. The dough also works well as a base for sandwich cookies: spread a little cream cheese frosting between two baked cookies for a gingerbread whoopie pie.

What to Serve with Soft Gingersnap Cookies

These cookies are wonderful on their own with a glass of cold milk or a warm mug of chai tea. For a holiday dessert platter, arrange them alongside classic sugar cookies, peppermint bark, and chocolate truffles. They also make a great ice cream topping, crumble a few over vanilla bean ice cream and drizzle with caramel sauce. If you’re hosting a cookie exchange, package them in cellophane bags tied with ribbon, just like Kyong did.

How to Store Soft Gingersnap Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep them soft, the bread will absorb excess moisture and prevent the cookies from drying out. Change the bread slice every day if you’re storing them longer. Keep the container away from direct sunlight or heat sources.

How to Freeze These Ginger Cookies

You can freeze the baked cookies or the raw dough. For baked cookies, let them cool completely, then layer them between sheets of parchment paper in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving. For the dough, scoop it into balls, roll in sugar, and place on a baking sheet lined with parchment. Freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Best Way to Reheat Soft Gingersnap Cookies

If you want warm cookies, place one or two on a microwave-safe plate and microwave for 10-15 seconds. They’ll be soft and slightly gooey. For a larger batch, warm them in a 300°F oven for 3-5 minutes. Be careful not to overheat, or they’ll dry out. These cookies are also delicious at room temperature, so reheating is optional.

Soft Gingersnap Cookies with White Chocolate Chunks FAQs