Soft-Baked White Chocolate Chip Molasses Cookies.

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!

If you know anything about me by now, you know I’m a crazy cookie lady. I mean, you know that I love molasses cookies. Remember these Caramel Molasses Cookies? Yeah, obsessed. Recipe #8 in my Christmas Cookie Palooza is bursting with robust molasses, bright ginger, brown sugar, and oodles of white chocolate.

Oodles. I like that word.

These white chocolate molasses cookies are the complete opposite of any hard, crunchy, crispy gingersnap recipe you are used to. They’re not snappy. Rather, they’re tender, pillow-y, lusciously soft, and chewy to the max. If you like molasses cookies as much as I do, this is a holiday cookie recipe you have to try. Look at all the pretty crinkles!

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!

I’ve made these cookies for you before. Well, kind of. Two years ago I stuffed my soft gingersnap molasses cookies with white chocolate chips, sort of like little thumbprint cookies. I also stuffed them with chocolate chips and butterscotch morsels. The butterscotch variety is molasses cookie insanity! Like, bring-you-to-tears-tasty.

Told you I love molasses cookies.

These white chocolate molasses cookies are like the Christmas version of a chocolate chip cookie. The cookie dough is pretty standard– creaming butter and sugar together, adding molasses, egg, and vanilla. The dry ingredients? A piece of cake. A piece of gingerbread cake? I love gingerbread cake too, for the record. Besides the molasses and brown sugar, these cookies get their flavor from the ground ginger. Fragrant, flavorful ginger. Don’t leave that out! It’s a crucial ingredient.

Rather than making a thumbprint style molasses cookie like I’ve done in previous years, I simply mixed the white chocolate chips into the cookie dough. White chocolate and molasses pair so well together and overtime I eat the combination, I wonder why I don’t bake with the two flavors more often. I’m tempted to make these gingerbread cupcakes and top them with this white chocolate frosting. If you try that, let me know.

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!

What makes them so soft? All that butter and brown sugar. The only place white sugar is welcomed into this recipe is when you roll the cookie dough balls in it. A white sugar “dip” as I like to call it. Rolling and dipping makes it a fun recipe to bake with others. Like little bakers, friends, family, and all molasses lovers.

Don’t forget to chill the cookie dough! This step is so imperative. The cookies are thick and puffy because the cookie dough is baked when it’s cold. You want cold dough.

Remember, COLD dough. Got it? Cold. One more time… cold.

If it’s not all the pretty crinkles, bold flavor, or thick, puffy, soft centers you’ll love– it’s the chewy edges. That’s something I just love about all molasses cookies. They’re so chewy!

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!

You will LOVE them.

Oh, and PS: christmas cuddles at the cookie factory/in the living room. Jude, wipe that snarl off your face! It’s not like I’m forcing you to pose with me.

Jude & Christmas Tree

Soft-Baked White Chocolate Chip Molasses Cookies

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!


  • 3 cups (375g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar (light brown is OK)
  • 1/3 cup (104g) dark molasses
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups white chocolate chips
  • 1/3 cup (67g) granulated sugar, for rolling


  1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
  2. Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days.
  3. Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10-11 minutes, or until edges appear set. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely.
  4. Make ahead tip: Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Frosted Chai Spice Snickerdoodles next!

Chai Spice Snickerdoodle Cookies on

See more Christmas recipes.

See more recipes with molasses.

Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!
Soft and chewy brown sugared molasses cookies with lots of sweet white chocolate chips. One of my favorites!



  1. Aud on December 20, 2014 at 5:06 pm

    Sally, I don’t know how this is possible, but these taste EXACTLY like Little Debbie oatmeal cookies to me. I know that you have a recipe for that on here, and I’ve made it before but I can’t remember them tasting like this. Those are great too, but these are awesome, mouth-watering, melting goodness!

    • Sally on December 20, 2014 at 5:13 pm


  2. Sarah on December 21, 2014 at 4:04 am

    Can I use dark mollases sugar instead?

    • Sally on December 21, 2014 at 8:09 am


  3. Paulene on December 22, 2014 at 6:59 am

    Hi Sally,

    Can I use glucose syrup or corn syrup instead of dark mollases? Will the taste and texture be different? Thank you.

  4. Amy on January 1, 2015 at 11:03 am

    These were my husband’s FAVORITE cookie I made for Christmas. He can’t decide if he likes these OR your White Chocolate Pumpkin Snickerdoodles more. He was super excited when my mom gave me your cookbook for Christmas and was caught sneeking a look at some of the recipes. 🙂 Thanks for all that you do!

    • Sally on January 1, 2015 at 6:01 pm

      Thank YOU Amy. I love reading all these comments from you!

  5. Angie on January 6, 2015 at 7:42 am

    Could these be baked into bars?

    • Sally on January 6, 2015 at 9:08 am

      Absolutely! a 9×9 bake pan would be the best size. Unsure about a 9×13 and the baking times for either size pan.

  6. Tina on January 8, 2015 at 12:09 pm

    Yummmm—I substituted chopped candied ginger instead of the white choc. Chips and instead of rolling in sugar, I sprinkled a mixture of granulated sugar and fine sea salt over the tops of the cookies after the flattening stage.

    They taste just like the cookies that were sold at a popular burger place over the holidays

  7. Carol Schwindt on February 14, 2015 at 5:29 pm

    I made these cookies just before Christmas. They were a big hit with everyone
    including me. Between these cookies and another cookie recipe I made, I
    gained 5 pounds. That’s why I don’t bake very often.
    Thanks for the recipe.

  8. Karin on July 4, 2015 at 8:46 pm

    I have made these twice this week. I do 95% of my baking from your site, my family loves it and everything I make comes out so yummy. Everyone who has tried these cookies (and I have shared them with everyone) says they are the most amazing cookies ever. Who knew that a molasses white chocolate cookie would be the most magical tasting cookie of all cookies? 

  9. Louise on July 5, 2015 at 10:22 am

    Think I made mine a bit big. Only got 12 out of the recipe. Is it supposed to be 2 tablespoons of dough?Baked for a little longer as they were bigger so hopefully won’t be under. I don’t think they’re over as still very soft when they came out. Any ideas what to use for dark molasses in UK as I Googled it and got treacle which is what I used but mine are far darker than yours. Hoping they’ll still be yummy 🙂 

  10. Nathalie on August 26, 2015 at 1:02 am

    I just made these and they are flipping amazing!! Fluffy and chewy, and the white chocolate makes them creamy. Thanks again for a great recipe Sally!

  11. Judy on November 1, 2015 at 8:07 pm

    Hi Sally from Australia

    I must say these are definitely one of my favourite cookies! After sending some to work with my daughter, her colleagues asked her ‘when is your mum going to make those cookies again?!” So I have now made them a number of times.

    I was wondering, do you have a go-to/never fail gingerbread cookie recipe? I am planning on making (or at least attempting) mini gingerbread houses and gingerbread reindeer cookies for Christmas and I have never found that perfect, really reliable recipe.
    I like gingerbread that is firm enough to work with but soft and fluffy on the inside (if you get what I mean). I don’t want coffee dunker cookies (although that would be a good recipe for another time). Many thanks in advance and thank you for sharing all of your wonderful recipes. 🙂

    • Sally on November 2, 2015 at 8:43 am

      Hi Judy! Working on a gingerbread cookie for this Christmas season. Will post it on my blog at the end of this month or in the beginning of December.

      • Judy on November 2, 2015 at 6:13 pm

        Thank you Sally, I look forward to it!! 🙂

  12. Jessica on December 4, 2015 at 2:25 pm

    Mine didn’t spread! They stayed in balls- what am I doing wrong???

    • Sally on December 4, 2015 at 3:45 pm

      Overmeasuring the flour, perhaps? Try reducing the amount by a couple Tablespoons. OR you can skip the chilling.

  13. Maureen on December 25, 2015 at 7:37 pm

    Will make these cookies this weekend. They look so delicious! 
    But I really wanted to comment on your picture with Jude- absolutely beautiful, and so is your tree! Thanks for sharing

  14. Carol on January 20, 2016 at 11:26 am

    FANTABULICIOUS!!!!!! Didn’t change a thing. Keep it up!

  15. Celeste on February 27, 2016 at 8:23 pm

    Sally or should I say my dear baking guru, these are the best cookies I have ever had. I am a huge chocolate/peanut butter fan but these are amazing. I made them because my husband loves ginger and white chocolate. I typically don’t really care for these ingredients so I figured they’d be safe in the house. I was wrong. I made my husband hide them from me. They are so delicious!! These cookies are so chewy and not over powered with spices. I definitely recommend letting the dough sit over night. When I first made the dough I was worried but it obviously needed time to let the spices blend. Anyways, thank you for these.

  16. Lucy on April 20, 2016 at 3:42 pm

    Hi Sally, 
    Is there any substitution for molasses? I know it’s one of the main ingredients in the cookie but I can’t find any at any of my supermarkets.

  17. Michelle on September 21, 2016 at 9:56 am

    I’m planning my holiday baking starting next month. When freezing these after forming the cookie dough balls should we dip them in sugar before or after freezing?  I’m afraid during the freeze/thaw process the sugar may ‘melt’ into the cookie and loose that wonderful sparkle quality. Thanks for always giving a make ahead option when a recipe allows for it. It makes holidays, events, etc., infinitely more manageable and less stressful. It feels so good to have something fresh baked without all the mess and time associated. You’re amazing!! 

    • Sally on September 21, 2016 at 10:20 am

      Hi Michelle! Way to begin planning ahead! I would roll the cookies into the sugar AFTER freezing for the very reason you listed.

  18. Kiraz on October 18, 2016 at 3:24 am

    Hi Sally, I just wanted to say that I love your recipes and your dog is soooooo cute! <3

    • Sally on October 18, 2016 at 12:32 pm

      Thank you, Kiraz!

  19. Karen on November 19, 2016 at 2:02 pm

    Hi Sally, thanks for the great recipe. Molasses ginger cookies are my husbands favorite. Just tried your recipe today and he said these were the best ever!  I will try them with raisins next time since he is one of those people who almost prefers raisins over chocolate chips in cookies. Go figure! 🙂

  20. Rica on February 4, 2017 at 10:14 am

    Hi Sally! I just baked your Peanut Butter Chocolate Swirl cookies yesterday and they are amazing!!!! I made 48 cookies, and there are only around 14 left today haha! I’m thinking about baking this tomorrow but unfortunately they don’t sell molasses in my country. Can i substitute more brown sugar for the molasses? Thank you in advance!

    • Sally on February 4, 2017 at 6:18 pm

      Hi Rica! I got your comment on the brown sugar cookies instead– your best bet is that recipe! 🙂

  21. Lu on March 21, 2017 at 7:28 am

    Hi Sally. Love all your recipes! Would muscovado sugar qualify as “packed dark brown sugar”?

    • Sally on March 22, 2017 at 7:39 pm

      Here muscovado would definitely work!

  22. Eva on April 24, 2017 at 7:11 am

    Sally, I made these cookies last weekend and they were completely amazing, my almost 2-year-old toddler wanted to eat them all hahaha. I have published them in my blog, of course giving you the credits, and I will post them on Instagram too tagging you.

    Thanks so much for all these great recipes! Kisses from Spain!

  23. Hilary Espana on May 25, 2017 at 3:51 pm

    What do you think about adding guava to these cookies? I am trying to create a white chocolate chip guava cookie that is extremely chewy and delicious. Thoughts?



Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks