Introduction

These Bakery Gingerbread White Chocolate Cookies combine warm, spicy flavors with sweet bursts of creamy white chocolate. Perfect for cozy afternoons or holiday treats, they offer a delightful balance of rich spices and smooth sweetness in every bite.

Four round cookies sit on a silver wire cooling rack placed on a white marbled surface. Each cookie is golden brown with a rough, cracked texture and scattered white chocolate chips melted slightly into the dough. To the top right, there is a clear glass filled with milk resting on a piece of red and green plaid fabric, with a few white chocolate chips beside it. Some red berries and green leaves lie out of focus at the bottom right. The scene has a cozy, festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour (219 grams)
1 teaspoon ground ginger (use 1½ teaspoons for a stronger ginger flavor)
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter (112 grams), cold and cut into cubes
¾ cup brown sugar (158 grams), dark recommended
¼ cup granulated sugar (50 grams)
1 large egg
1 tablespoon molasses (15 ml), NOT blackstrap
1 teaspoon vanilla extract
1 cup white chocolate chips (180 grams) or chocolate chunks

Instructions

Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, beat the cold butter, brown sugar, and granulated sugar together until there are no visible lumps of butter.
Step 3: Add the egg, molasses, and vanilla extract to the butter mixture and beat until combined.
Step 4: Gradually add the dry ingredients into the wet mixture. Begin stirring by hand, then beat on low speed until just incorporated.
Step 5: Turn off the mixer and fold in the white chocolate chips using a spatula.
Step 6: Shape the dough into balls, about ¼ to ⅓ cup each (roughly 3½ ounces or 100 grams). Use a large cookie scoop if you have one.
Step 7: Place the dough balls on a plate, cover, and freeze for at least 30 minutes, or store in a freezer bag for up to 2 months.
Step 8: When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or baking mats. Arrange the chilled dough balls about 3 to 3.5 inches apart on the sheets. Do not let the dough warm before baking.
Step 9: Bake one sheet at a time in the middle of the oven for 14–17 minutes, until the tops are set and slight cracks begin to appear.
Step 10: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely. For perfectly round cookies, gently press the sides with a large mug while the cookies are still warm on the baking sheet.

Tips & Variations

Increase the ground ginger to 1½ teaspoons for a bolder ginger flavor.
Substitute white chocolate chips with milk or dark chocolate chunks for a different twist.
Freeze dough balls in advance to bake fresh cookies whenever you want.
Use a large mug to shape cookies immediately after baking for an even, round shape.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them frozen for up to 2 months. Reheat gently in the oven at 300°F (150°C) for a few minutes to restore softness.

How to Serve

A stack of four thick, round cookies sits on a white marbled surface, each cookie golden brown with visible soft cracks and embedded white chocolate chips that add texture and light spots. The cookies have a slightly rough surface with a soft and chunky look. Two cinnamon sticks lie beside the stack on the lower left, with a few white chocolate chips scattered around. In the blurry background, there is a glass of milk and a hint of red and green decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Regular molasses is recommended for a milder flavor. Blackstrap molasses has a stronger, more bitter taste that can overpower the cookies.

Do I need to chill the dough before baking?

Yes, chilling the dough firms it up for easier handling and helps the cookies retain their shape while baking, improving texture and flavor development.