Bakery Gingerbread White Chocolate Cookies Recipe
Bakery Gingerbread White Chocolate Cookies combine classic warm spices like ginger, cinnamon, nutmeg, and cloves with sweet white chocolate chips. These cookies are soft, chewy, and full of rich molasses flavor, perfect for holiday baking or any time you want a festive treat.
- 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 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
Wet Ingredients
- ¼ cup unsalted butter (112 grams), cold, cut into cubes
- ¾ cup brown sugar (158 grams), dark
- 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, nutmeg, cloves, baking powder, baking soda, and salt. Set this mixture aside for now.
- Cream Butter and Sugars: In a separate large bowl, beat the cold unsalted butter with the brown sugar and granulated sugar until the mixture is smooth and no lumps of butter remain.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until fully combined.
- Combine with Dry Ingredients: Add the whisked dry ingredients to the butter mixture. Begin stirring by hand to combine, then continue mixing with a mixer on low speed until just incorporated.
- Stir in White Chocolate Chips: Turn off the mixer and fold in the white chocolate chips evenly throughout the dough.
- Form Dough Balls: Scoop the dough into balls of about ¼ to ⅓ cup each (roughly 3½ ounces or 100 grams). Use a large cookie scoop for consistency.
- Freeze Dough: 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.
- Preheat Oven: When ready to bake, preheat your oven to 375℉ (190℃) and line cookie sheets with parchment paper or baking mats.
- Arrange Dough on Sheet: Place the frozen cookie dough balls spaced about 3 to 3.5 inches (5-7 cm) apart on the prepared cookie sheets without letting them thaw.
- Bake Cookies: Bake one sheet at a time in the center of the oven for 14-17 minutes, or until the tops look set and small cracks appear.
- Cool Cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Optional Shape: For perfectly round cookies, while still warm on the cookie sheet, place a very large mug around each cookie and gently swirl to press the edges into a nice circle.
Notes
- Use regular molasses, not blackstrap, for the best flavor balance.
- Freezing the dough helps maintain shape and improves texture during baking.
- Do not allow dough balls to thaw before baking to prevent spreading.
- Adjust ground ginger quantity for a milder or stronger ginger flavor.
- For softer cookies, slightly reduce baking time; for crispier cookies, bake a minute or two longer.
- Store baked cookies in an airtight container at room temperature for up to one week.
Keywords: gingerbread cookies, white chocolate cookies, holiday cookies, molasses cookies, spiced cookies
