Tis’ the season to indulge, and why not indulge in these delicious White Chocolate Ginger Cookies made with fresh ginger, vanilla paste and white chocolate chips?

Terra’s Kitchen White Chocolate Ginger Cookies


3 cups all-purpose flour (“Mom” prefers organic)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened (“Mom” prefers organic)
3/4 cup sugar
1 cup brown sugar
2 eggs, room temperature (“Mom” prefers organic, cage-free eggs)
1 teaspoon vanilla paste, can substitute vanilla extract
2 tablespoons minced fresh ginger (we suggest using a microplane)
11 ounces white chocolate chips


Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.

In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.

Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool. (Note: For smaller, less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

Makes 2 dozen big/over indulged cookies.
Makes 4 dozen smaller/less decadent cookies.

*Recipe and image courtesy of Terra’s Kitchen.*