Bakery Gingerbread White Chocolate Cookies Recipe
These Bakery Gingerbread White Chocolate Cookies combine classic warm spices of gingerbread with sweet white chocolate chips, creating a chewy and flavorful holiday treat. Perfectly spiced and subtly sweet, these cookies deliver a delightful balance of soft texture and aromatic spices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus freezing time
- Yield: About 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger (use 1 1/2 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
Wet Ingredients
- ¼ cup unsalted butter (112 grams) (cold, cut into cubes)
- ¾ cup brown sugar (158 grams) (dark brown sugar recommended)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml) (NOT blackstrap)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips (180 grams) (or white chocolate chunks)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground nutmeg, ground cloves, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the cold, cubed unsalted butter with the brown sugar and granulated sugar until the mixture is smooth and lump-free.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until fully combined.
- Combine Dry and Wet: Add the dry ingredients into the wet mixture. Start stirring by hand to incorporate, then use a mixer on low speed to blend until combined.
- Fold in White Chocolate Chips: Turn off the mixer and stir in the white chocolate chips gently to distribute them evenly throughout the dough.
- Form Dough Balls: Shape the dough into balls approximately 1/4 to 1/3 cup each, about 3½ ounces (100 grams) per ball. Use a large cookie scoop for even sizing.
- Freeze Dough: Place the dough balls on a plate and cover. Freeze for at least 30 minutes to firm up or place in a freezer bag and freeze for up to 2 months for future use.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375℉ (190℃). Line your cookie sheets with parchment paper or baking mats to prevent sticking.
- Bake Cookies: Place the firm cookie dough balls about 3.5 to 3 inches (5-7 cm) apart on the prepared baking sheets. Bake one sheet at a time in the middle rack of the oven for 14 to 17 minutes, or until the cookie tops look set and start to crack.
- Cool and Shape Cookies: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. For perfectly round cookies, while still warm on the sheet, gently press the sides with a large mug swirling around the cookie to reshape.
Notes
- For a stronger ginger flavor, increase ground ginger to 1 ½ teaspoons.
- Do not let the dough balls warm before baking to maintain cookie shape and texture.
- Using dark brown sugar adds deeper molasses flavor which complements the spices well.
- Cookies freeze well as dough balls for up to 2 months – bake directly from frozen.
- Using a large mug to shape cookies after baking helps maintain an attractive round shape.
Keywords: Gingerbread cookies, white chocolate cookies, holiday cookies, spiced cookies, Christmas baking, chewy cookies
