Introduction

These Bakery Gingerbread White Chocolate Cookies combine warm, spicy gingerbread flavors with the sweet creaminess of white chocolate chips. Perfect for cozy gatherings or a festive treat, they’re soft, chewy, and full of holiday cheer.

A stack of four thick, round cookies is shown resting on a piece of crumpled white paper placed on a wooden surface. Each cookie is golden brown with a slightly cracked and soft texture, and the top cookie is studded with several white chocolate chips that are rounded and smooth, some slightly melted into the cookie. The cookies look warm and chewy, with the edges a bit darker and crispier. In the background, there is a red and black checkered cloth, adding a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups all-purpose flour (209 grams)
1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), cold and cut into cubes
3/4 cup brown sugar (158 grams), dark preferred
1/4 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 white 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 large bowl, beat the cold butter, brown sugar, and granulated sugar together until no lumps of butter remain.
Step 3: Add the egg, molasses, and vanilla extract to the butter mixture and beat until combined.
Step 4: Gradually stir the dry ingredients into the wet mixture by hand, then use a mixer on low speed until incorporated.
Step 5: Turn off the mixer and fold in the white chocolate chips gently by hand.
Step 6: Using a large cookie scoop or about 1/4 to 1/3 cup of dough, form dough balls and place them on a plate. Cover and freeze for at least 30 minutes or up to 48 hours.
Step 7: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
Step 8: Arrange the firm, frozen dough balls 3 to 3.5 inches (5-7 cm) apart on the prepared cookie 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 to 17 minutes, until the tops look just set.
Step 10: Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra depth, try toasting the white chocolate chips lightly before folding them into the dough.
Use 1 1/2 teaspoons of ground ginger for a more pronounced ginger flavor.
If you like a bit of texture, add chopped crystallized ginger along with the white chocolate chips.
Freeze dough balls in advance for convenience; you can bake them straight from the freezer without thawing.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm in a low oven for a few minutes to regain softness. Unbaked dough balls can be frozen for up to 48 hours before baking.

How to Serve

A close-up view of a stack of four large, soft cookies with a light brown color, each cookie thick and slightly cracked on the surface. The top cookie is decorated with scattered white chocolate chips that are smooth and round, some slightly melted and shiny. The stack rests on a white square paper placed on a wooden surface, with a blurred red and black cloth in the background and a white container hinting at the left edge. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the white chocolate chips with regular chocolate?

Yes, you can swap white chocolate chips for semi-sweet or milk chocolate chips if you prefer a more traditional chocolate flavor. It will change the flavor profile but still be delicious.

What’s the difference between using cold butter and softened butter here?

Using cold butter helps create a slightly denser, chewier cookie with a tender crumb, similar to bakery-style cookies. Softened butter would make the dough softer and can lead to a more cakey texture.