Bakery Gingerbread White Chocolate Cookies Recipe
These Bakery Gingerbread White Chocolate Cookies offer a perfect blend of warm spices and sweet white chocolate chips, delivering a soft, chewy texture reminiscent of classic gingerbread with a delightful creamy twist. Ideal for holiday gatherings or cozy moments, this recipe yields tender cookies bursting with aromatic ginger, cinnamon, and molasses flavors.
- Prep Time: 20 minutes
- Cook Time: 14-17 minutes per batch
- Total Time: 1 hour (including chilling and baking)
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins
- 1 cup white chocolate chips (180 grams) or white chocolate chunks
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside to blend all the spices evenly.
- Cream Butter and Sugars: In a separate large bowl, beat the cold, cubed butter with the brown sugar and granulated sugar until the mixture is smooth and no lumps remain, ensuring a creamy base for the dough.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract into the butter-sugar mixture to infuse moisture and flavor into the batter.
- Combine Dry and Wet Mixtures: Add the dry ingredient mixture to the wet mixture. Stir it a few times by hand initially, then use a mixer on low speed to evenly incorporate all ingredients without overmixing.
- Fold in White Chocolate Chips: Turn off the mixer and gently fold in the white chocolate chips to evenly distribute them throughout the dough.
- Form Dough Balls: Use a large cookie scoop or spoon to form dough balls, each about 1/4 to 1/3 cup in size, to ensure consistent cookie size and baking time.
- Freeze Dough: Place the dough balls on a plate, cover, and freeze for at least 30 minutes or up to 48 hours. This step helps the cookies maintain their shape while baking.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Arrange Cookies on Sheet: Place the firm, frozen dough balls about 3.5 to 3 inches (5-7 cm) apart on the prepared cookie sheets. Do not let them thaw before baking to retain shape.
- Bake: Bake one sheet at a time in the center of the oven for 14-17 minutes or until the cookie tops look just set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for at least 10 minutes to firm up, then transfer them to a wire rack to continue cooling completely for best texture.
Notes
- Use molasses, not blackstrap, to avoid overpowering bitterness and preserve the classic gingerbread flavor.
- Freezing the dough is essential for shape retention and a soft, chewy texture.
- For stronger ginger flavor, increase ground ginger to 1 1/2 teaspoons as noted in the ingredients.
- Do not let the cookie dough warm up before baking to prevent spreading.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Keywords: gingerbread cookies, white chocolate cookies, holiday cookies, ginger cookies, spiced cookies, chewy cookies
