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–+ servings

Bakery Gingerbread White Chocolate Cookies

Delicious cookies blending festive spices with sweet white chocolate, perfect for holiday gatherings or cozy winter nights.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 24 cookies

Ingredients

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, 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 chocolate chunks)

Instructions

Preparation

  • In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, beat together the cold butter, brown sugar, and granulated sugar until the mixture is smooth and free of lumps.
  • Beat the egg, molasses, and vanilla extract into the butter mixture until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring a few times by hand, then mix on low speed until just combined.
  • Turn off the mixer and gently fold in the white chocolate chips until evenly distributed throughout the dough.
  • Form the dough into balls, roughly 1/4 to 1/3 cup of dough each. A large cookie scoop works perfectly for this step.
  • Place the formed dough balls on a plate, cover them, and freeze for at least 30 minutes or up to 48 hours.

Baking

  • Preheat your oven to 350°F (180°C) and line your cookie sheets with parchment paper or silicone baking mats.
  • Arrange the chilled cookie dough balls on the prepared sheets, leaving about 3.5 inches (5-7 cm) between each.
  • Bake one sheet at a time in the center of the preheated oven for approximately 14-17 minutes, or until the tops appear just set.
  • Allow the cookies to cool on the sheets for at least 10 minutes before transferring them to a wire rack for further cooling.

Notes

These cookies can be enjoyed warm or at room temperature, perfect with milk or hot cocoa. Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Don't skip the chilling step for better flavor and shape!