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This Fall warm spiced cookie with white chocolate chips just screams Fall flavors. The warm spiced cookie made with cinnamon, ginger, nutmeg, and cloves pairs perfectly with decadent white chocolate.
One year ago, I shared New York City’s famous bakery, Levain Bakery’s Fall Cookie — Fall Spiced Chocolate Chip Cookie Recipe to rave reviews. So many of you have reached out telling me how much you love this cookie.
So I decided to make a white chocolate spice cookie version since white chocolate pairs beautifully with warm spices.
Why you will love this Fall cookie:
- This cookie is so soft and chewy and has a perfect texture.
- This recipe calls for dark brown sugar, molasses, AND four spices which makes it a very spiced cookie!
- The white chocolate balances out the strong spices and adds sweetness to the cookie.
One of my most popular cookie recipes is the Best Snickerdoodles Cookies Recipe if you love a soft, chewy cinnamon sugar cookie.
- Butter — use cold butter, cut into small cubes.
- Brown Sugar — I suggest using dark brown sugar but you can also use light golden brown sugar.
- Sugar — this helps to give the slightly crisp edges.
- Egg — only one egg needed in this recipe and it is acts as a binder.
- Molasses — I suggest using dark molasses in this recipe. See below for more molasses details.
- Flour — use all-purpose flour.
- Baking Soda, Cornstarch, Salt — this helps the cookies to rise in the oven. The cornstarch helps to keep the cookies soft.
- Spices: Cinnamon, Ginger, Nutmeg, Cloves — this is what gives the cookie layers of warm spiced flavor.
- White Chocolate Chips — use good-quality white chocolate chips or a white chocolate bar, cut into chunks.
What is molasses?
Molasses is a thick, dark, viscous syrup that is typically obtained during the process of refining sugarcane or sugar beets into sugar.
Molasses is what remains after the sugar crystals are removed from the juice. The juice is boiled down to create a thick syrup.
There are various types of molasses, each with different flavors and properties based on the number of times the sugar has been extracted. Dark Molasses has a slightly stronger flavor and is darker in color due to more concentrated residual sugars.
You can find molasses in the baking section of your local grocery store.
Start with cold butter, cut into small cubes. It is important to cut the butter into small pieces to allow it to incorporate with the sugars. Add the brown sugar and sugar and cream together for 4 minutes, until light and fluffy.
Add in egg and molasses and mix for 1 minute longer.
Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. The cornstarch thickens the cookies and keeps them soft and chewy for days.
Stir in white chocolate chips or chunks. If you chop up a white chocolate bar, you will get more melty chocolate within the cookie.
Bake on a light-colored baking sheet. Let set for at least 10-15 minutes before moving from the baking sheet.
Don’t overbake cookies!
Watch carefully since oven temperatures can vary. If possible, use a light-colored baking sheet. Cookies will continue to set-up once you remove from the oven.
Substitutions and Variations:
If you don’t like too strong of a spices, you may reduce the amount of spices in this spice cookie recipe. Cloves can be overpowering so you can reduce to 1/8 teaspoon.
You may use white chocolate chips or white chocolate bars, cut into chunks. White chocolate chips hold their shape better while baking but if you are looking for melted white chocolate throughout your cookie, opt for white chocolate bars instead.
Store in an airtight container at room temperature or in a freezer safe bag in the freezer for up to 1 month.
There are four spices used in this spiced cookie recipe — cinnamon, ginger, nutmeg, and cloves plus molasses and dark brown sugar.
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Spice White Chocolate Cookies
- 12 Tablespoons Butter (1 1/2 sticks, cold, cut into cubes)
- 1/2 cup Dark Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 2 Tablespoons Molasses
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt (1/4 tsp if using salted butter)
- 1 teaspoon Cinnamon
- 1 1/4 teaspoon Ground Ginger (may reduce to 1 tsp)
- 1/2 teaspoon Ground Nutmeg (may reduce to 1/4 teaspoon)
- 1/8 teaspoon Ground Cloves (optional)
- 1 1/2 cups White Chocolate Chips or Chunks
- Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- Add molasses and egg and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and white chocolate chips.
- Roll into 3 1/2-ounce, 4-ounce, or 5-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets. Bake for 8-10 minutes.
- The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.
Nutrition information is automatically calculated, so should only be used as an approximation.