These extremely soft and chewy Levain White Chocolate Ginger Molasses Cookies are the best cookies to make during the holiday season. Your home will smell like Christmas! They are perfectly spiced with warm and cozy spices like ginger, cinnamon, and cloves. I hope you guys enjoy this recipe as much as my family does!
WHAT INGREDIENTS YOU NEED TO MAKE THESE COOKIES
- All Purpose Flour: Flour provides the structure in baked goods.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Baking Soda: Helps the cookies rise. Aways double check that your baking soda is fresh and not expired.
- Corn Starch: Helps the cookies stay thick, soft, and chewy. If you don’t have it, just leave it out.
- Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- White Chocolate Chips: My favorite brand of chocolate chips is Guittard.
- Molasses: I like using Grandma’s Unsulphured Molasses. You can also use any dark molasses, but do not use blackstrap because it is too intense for these cookies.
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
WHAT SUPPLIES YOU NEED
- Cookie Scoop: I love using this large cookie scoop.
- Food Scale: I have used Greater Goods Food Scale for over a decade and haven’t had any issues.
- Baking Pan: I love using Nordic brand for my baking needs.
- Silicone Mats or Parchment Paper: I prefer to use silicone mats that I get from Amazon.
HOW TO MAKE LEVAIN WHITE CHOCOLATE GINGER MOLASSES COOKIES
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and molasses until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
In a large bowl, whisk the flour, baking soda, corn starch, salt, ginger, cinnamon, and cloves together.
Gradually add flour mixture to butter mixture, stirring just until combined. Add white chocolate chips.
Cover with plastic wrap or a sealed container and place in refrigerator for at least 2 hours this way the dough will be firm enough to handle and roll into balls.
Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls and roll in sugar. You can also use a large cookie scoop and measure out 2 scoops of dough.
I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough balls overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time.
Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place a circular cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies!
Allow cookies to cool on baking sheet for about 10 minutes.
Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
FREQUENTLY ASKED QUESTIONS
What is a Levain cookie?
Levain Bakery-style cookies are cookies that are big, chewy, have a gooey interior and slightly crispy exterior.
Do I have to chill the cookie dough?
I am going to say YES, especially with this recipe! No matter what cookie I make, I always chill the dough before I bake. When you chill your cookie dough, the cookies always comes out thicker and chewier, you get a more enhanced flavor, and they never spread when baking.
How far in advance can I make cookie dough?
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can bake frozen cookie dough balls but the baking time will be a few minutes longer.
Can I make smaller cookies?
Of course! If you make your cookies smaller, your baking time will be reduced. If you make 2 ounce cookies which is half of the cookie size of this recipe (or 1 cookie scoop) I would bake at 350°F for 12 to 15 minutes. You should yield about 54 cookies.
Can I make bigger cookies?
Absolutely! I suggest making 6 ounce cookies (about 3 cookie scoops) and baking at 410°F for 9 to 10 minutes. This will make these cookies GIANT, soft, gooey! They should be slightly golden, thick, tall, and gooey in the center. Let cool for 10 minutes to finish setting up. This should yield about 18 cookies.
Can I half this recipe?
Yep! Just half all of the ingredients and you should get about 13 cookies.
Can I leave out chocolate chips?
Of course! The cookies taste delicious with or without the chocolate chips.
What brand chocolate chips should I use?
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Guittard Chocolate Chips. They are seriously the best chocolate chips in my opinion.
How do I store baked cookies?
Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Levain White Chocolate Ginger Molasses Cookies
- November 28, 2023
- 20
- 3 hr 20 min
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- 1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large whole eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 2/3 cups molasses
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- Sugar Coating: 1 cup granulated sugar
- Supplies:
- Baking pan
- Silicone mat or parchment paper
- Cookie scoop or food scale
Directions
- Step 1
- CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and molasses until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
- Step 2
- DRY INGREDIENTS: In a large bowl, whisk the flour, baking soda, corn starch, salt, ginger, cinnamon, and cloves together.
- Step 3
- COMBINE: Gradually add flour mixture to butter mixture, stirring just until combined. Add white chocolate chips. Cover with plastic wrap or a sealed container and place in refrigerator for at least 2 hours this way the dough will be firm enough to handle and roll into balls.
- Step 4
- PREP DOUGH: Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls and roll in sugar. You can also use a large cookie scoop and measure out 2 scoops of dough.
- Step 5
- CHILL: I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough balls overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
- Step 6
- BAKE: Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time. Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place a circular cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.
- Step 7
- STORAGE: Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
