Gingerbread White Chocolate Chip Softies are tender and chewy with molasses and spices for the perfect holiday cookie!

Gingerbread White Chocolate Chip Softies

Yield 3 ½ dozen cookies


  • 1 cup sugar (plus extra for rolling)
  • 3/4 cup shortening (I prefer the Butter flavored Crisco)
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup white chocolate chips


  1. In a stand mixer, cream sugar & shortening. Add eggs & beat until thick. Scrape bowl. Add molasses & stir until combined.
  2. In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves & salt. Add to creamed mixture & mix until just blended. Fold in white chocolate chips. (If the dough is very soft you may want to chill it in the freezer for 30 minutes. I did not have to do this, but it's the middle of winter & I don't keep my house super hot.)
  3. Shape into 1-1/2" balls & roll in granulated sugar. Place on a greased or parchment lined baking sheet.
  4. Bake at 350*F for 7-10 minutes or until just set, but before they start to brown (mine took 9 minutes.)

Recipe Notes

BAKING TIP - If you want to substitute butter for shortening: Melt & cool the butter before using it in recipe. Increase the flour to 2¼ cups. Absolutely chill the dough before baking.

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