Oh, my. Gingerbread with white chocolate, yay! These Gingerbread White Chocolate Cookies are so delectable. Plus, they’re made with only five ingredients. They’re incredibly easy to make. If you want easy, simple, quick and delicious, this recipe is for you!

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Okay, let me just say up front that I love a good gingerbread. I really love the tiny, miniature Gingerbread muffins from Jason’s Deli. Yes, I could eat 20 or 30 of them in one sitting and be as content as could be.

I’ve never found a super terrific recipe for gingerbread though. I would prefer a dense recipe like those muffins from Jason’s Deli, rather than a cakey, airy recipe. So if any of you out there have a gingerbread recipe you don’t mind sharing with me, please let me know!!!

I was looking for a super easy recipe to make for our Christmas Cookie Extravaganza this year. My husband was out grocery shopping  and I asked him to look for any kind of cake mix that was not the usual stuff. I wanted to make something different. When he found one that was for Gingerbread, I said I’d take eight boxes! This box was two ounces short of the normal amount of mix in cake mixes. So along with eggs, canola oil and white chocolate chips, I added a little bit of flour to make up the difference.

The result was perfect. I didn’t want a runny cookie. These cookies held their shape really well. And did I say they taste great??? Be sure to find REAL white chocolate chips when you make this recipe. Not vanilla chips. Not premiere white baking chips. The only place in the Dallas Metroplex that carries white chocolate chips is Kroger and Trader Joe’s. Perhaps in your locale they are easier to locate.

Gingerbread White Chocolate Cookies are a dynamite, yet a super easy cookie recipe for Christmas cookie exchanges and holiday parties. If you just want to celebrate this time of year with a special treat, these cookies are a must! Eat two or three of them for me while you’re at it. 🙂

Gingerbread White Chocolate Cookies are perfect for the holidays!

White chocolate and gingerbread are terrific together in this cookie.

Gingerbread White Chocolate Cookies are perfect for Christmas Cookie Exchanges or any party during the holidays.

Here’s what I did.

I used these ingredients plus unbleached flour.

Pour gingerbread cake mix into a mixing bowl. Add eggs and canola oil. I would also add the flour now.

Stir to combine.

Add white chocolate chips.

Stir ingredients to combine. Because my mixture was too gooey, I added flour at this point. It made a big difference. The cookies weren’t runny that way. Gingerbread cake mixes have two ounces less than most cake mixes so the cake mix didn’t have the volume necessary, and needed a little flour to compensate.

Roll mixture into balls and place on greased cookie sheets. Bake at 350 about 13-15 minutes or until done. I was baking 4 racks at once with 24 cookies on each sheet, so my cookies took about 20-24 minutes to bake.

Here they are, ready to pack up for our Christmas Cookie Extravaganza.

Gingerbread White Chocolate Cookies are so easy to make. Even kids can make these simple cookies!

Every cookie is loaded with white chocolate chips. Yum.

If you’re looking for a marvelous cookie for your holiday baking, consider making some of these amazing cookies.

Here’s the recipe.

GINGERBREAD WHITE CHOCOLATE COOKIES

(Recipe inspired by my Strawberry White Chocolate Cookies)

Gingerbread White Chocolate Cookies

Teresa Ambra

These fabulous cookies are so quick and easy because they use only 5 ingredients! They're perfect for Christmas cookie exchanges, holiday parties and fall baking. Gingerbread cake mix and white chocolate chips make these cookies heavenly.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Calories 172 kcal

Equipment

• 2 18x26" cookie sheet pans
• 1 large mixing bowl
• 1 wooden spoon
• 1 spatula
• measuring cups
• measuring spoons
• 1 cookie scoop if desired

Ingredients

  

1x2x3x

• 14.25 oz. box Betty Crocker gingerbread cake mix
• 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 to 4 tbsp. canola oil or use coconut oil (melted) or avocado oil
• 2 large eggs
• 11.25 oz. bag white chocolate chips not vanilla chips or premiere white baking chips

Instructions

 

• Combine cake mix, flour and eggs.
• Stir in oil just until batter is moistened.
• Stir in white chocolate chips.
• Spray cookie sheets with cooking spray.
• Roll cookies into balls or scoop cookie dough with a scoop and place on prepared baking sheets.
• Bake at 350° for 13-15 minutes or until done.
• Rotate cookies on racks every six to eight minutes while baking.
• Cool completely.

Notes

NOTE: Because I was baking 24 cookies per cookie sheet and four racks of cookies at once, my cookies took about 28-30 minutes to bake. I also rotated the trays every eight minutes.

 

NOTE: These cookies must be rotated during baking or the white chocolate chips will brown on the top rack.

 

NOTE: I found these cookies did better by rolling the dough into balls than using a cookie scoop.

 

NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.

 

NOTE: Because the gingerbread cake mixes are two-ounces less than most cake mixes, I added flour to get the cookie dough to the correct consistency.

 

NOTE: My eggs seemed extra large or jumbo rather than regular sized large eggs. You have to adjust the oil accordingly. If your mixture is dry, add more oil. Otherwise, add just enough oil to mix the dough.

 

NOTE: This recipe calls for real white chocolate chips NOT vanilla chips or premiere white baking chips. Those chips do not have cocoa or chocolate in the ingredients. The only place we can purchase white chocolate chips in the Dallas Metroplex is at Kroger (Private Selection) and Trader Joe's.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 172kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 18mgSodium: 128mgPotassium: 103mgFiber: 0.3gSugar: 16gVitamin A: 27IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg

Keyword chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, gingerbread, white chocolate chips

Tried this recipe?Let us know how it was!

I love gingerbread so these cookies sure were a hit in our house. 🙂

Every bite is delectable.

Gingerbread White Chocolate Cookies are sure to satisfy any sweet tooth craving.

You may also enjoy these delicious recipes!

Soft Molasses Sandwich Cookies

Ginger Crinkles

Pumpkin Cheesecake Cookies

Gingerbread White Chocolate Cookies

Teresa Ambra

These fabulous cookies are so quick and easy because they use only 5 ingredients! They’re perfect for Christmas cookie exchanges, holiday parties and fall baking. Gingerbread cake mix and white chocolate chips make these cookies heavenly.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Calories 172 kcal

Equipment

• 2 18×26" cookie sheet pans
• 1 large mixing bowl
• 1 wooden spoon
• 1 spatula
• measuring cups
• measuring spoons
• 1 cookie scoop if desired

Ingredients

  

1x2x3x

• 14.25 oz. box Betty Crocker gingerbread cake mix
• 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 to 4 tbsp. canola oil or use coconut oil (melted) or avocado oil
• 2 large eggs
• 11.25 oz. bag white chocolate chips not vanilla chips or premiere white baking chips

Instructions

 

• Combine cake mix, flour and eggs.
• Stir in oil just until batter is moistened.
• Stir in white chocolate chips.
• Spray cookie sheets with cooking spray.
• Roll cookies into balls or scoop cookie dough with a scoop and place on prepared baking sheets.
• Bake at 350° for 13-15 minutes or until done.
• Rotate cookies on racks every six to eight minutes while baking.
• Cool completely.

Notes

NOTE: Because I was baking 24 cookies per cookie sheet and four racks of cookies at once, my cookies took about 28-30 minutes to bake. I also rotated the trays every eight minutes.

 

NOTE: These cookies must be rotated during baking or the white chocolate chips will brown on the top rack.

 

NOTE: I found these cookies did better by rolling the dough into balls than using a cookie scoop.

 

NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.

 

NOTE: Because the gingerbread cake mixes are two-ounces less than most cake mixes, I added flour to get the cookie dough to the correct consistency.

 

NOTE: My eggs seemed extra large or jumbo rather than regular sized large eggs. You have to adjust the oil accordingly. If your mixture is dry, add more oil. Otherwise, add just enough oil to mix the dough.

 

NOTE: This recipe calls for real white chocolate chips NOT vanilla chips or premiere white baking chips. Those chips do not have cocoa or chocolate in the ingredients. The only place we can purchase white chocolate chips in the Dallas Metroplex is at Kroger (Private Selection) and Trader Joe’s.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 172kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 18mgSodium: 128mgPotassium: 103mgFiber: 0.3gSugar: 16gVitamin A: 27IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg

Keyword chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, gingerbread, white chocolate chips

Tried this recipe?Let us know how it was!