Baked Whole Tarakihi Recipes with Ground

Soft baked white chocolate chip cookies.

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 will know that I am one crazy cookie lady. I mean, you know I love molasses cookies.

These white chocolate molasses cookies are the complete opposite of any tough, crunchy, and crunchy gingersnap recipe you're used to. You are not snappy. They are rather tender, pillow-like, deliciously soft and tough to the extreme. If you like molasses cookies as much as I do, this is a must-try Christmas cookie recipe. Look at the pretty folds!

I've made these cookies for you before. Something like that. Two years ago I filled my soft molasses biscuits with white chocolate chips, something like little biscuits with thumbprints on them. I also filled them with chocolate chips and butterscotch bites. The butterscotch variety is molasses biscuit madness! Like, bring-you-to-tears-yummy.

Told you I love molasses cookies.

These white chocolate molasses cookies are like that Christmas version of a chocolate chip cookie . The cookie dough is pretty normal - cream the butter and sugar together, add the molasses, egg, and vanilla. The dry ingredients? A piece of cake. A piece of gingerbread? I love gingerbread cookies for the record too. In addition to molasses and brown sugar, these cookies also taste like ground ginger. Fragrant, spicy ginger. Don't skip this! It's a crucial ingredient.

Instead of making a fingerprint molasses cookie like in previous years, I just mixed the white chocolate chips into the cookie dough. White chocolate and molasses go so well together and I eat the combination over time. 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 that white chocolate icing. If you try, please let me know.

What makes them so soft? All the butter and brown sugar. The only place white sugar goes 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 fun to bake with others. Like little bakers, friends, family and all molasses lovers.

Don't forget to cool the cookie dough! This step is so important. The cookies are thick and puffy because the cookie dough is baked when it's cold. You want cold batter.

Remember cold batter. I have it? Cold. Once again ... cold.

If it's not just about the pretty wrinkles, the bold taste, or the thick, puffy, soft centers, you'll be amazed - it's the chewy edges. That's something I love about all molasses cookies. You are so tough!

You will love them.

christmas cuddles at the cookie factory / in the living room. Oh, and PS: Christmas snuggles in the biscuit factory / in the living room. Jew, wipe the growl from your face! It's not that I force you to pose with me.


  • 3 cups (375 g) all-purpose flour (1 teaspoon of baking powder
  • 2 teaspoons of ground ginger
  • 1 and 1/4 teaspoons of ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened to room temperature
  • 3/4 cup (150 g) wrapped dark brown sugar (light brown is fine)
  • 1/3 cup (104 g) dark molasses
  • 1 egg at room temperature
  • 2 teaspoons of vanilla extract
  • 1 and 1/2 cups of white chocolate chips
  • 1/3 cup (67 g) granulated sugar to roll


  1. Mix the flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a large bowl. Put aside. In the bowl of a hand mixer or a stand mixer with a paddle attachment, cream the soft butter for about 1 minute at medium speed. Add the brown sugar and beat on high until light and fluffy, about 2 full minutes. Scrape off the sides as needed. Add the molasses, egg and vanilla. Hit well at height and scrape the sides back off as needed.
  2. Slowly add the dry ingredients to the damp water at low speed. After mixing, stir in the white chocolate chips at low speed until they are spread out. Avoid overmixing. Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days.
  3. Take the cookie dough out of the refrigerator. If you let it cool down for more than 6 hours, let it sit 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 batter and roll into a ball, then roll in the sugar. Bake for 10-11 minutes or until the edges are firm. Take it out of the oven and gently press the top of the biscuit down with the back of a utensil, or even use your fingers. You are trying to get a wrinkled top. Place in the oven for another 1 minute. Cookies are puffy and still appear very soft in the middle. No problem. Take out of the oven and let cool on the baking sheet for ten minutes. Transfer to a grid to cool completely.
  4. Tip: Store the cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel can be frozen for up to 3 months. Rolled cookie dough can be frozen for up to three months. Thaw overnight in the refrigerator and bake as directed.