Introduction

These bakery style gingerbread white chocolate chip cookies combine the warm, spicy flavors of gingerbread with sweet bursts of creamy white chocolate. Perfectly soft and chewy with a hint of holiday cheer, they make an irresistible treat year-round.

The image shows several round cookies with a golden-brown color and a slightly cracked texture on top, studded with visible white chocolate chips that create a contrast against the darker cookie dough. They are placed on a silver cooling rack set over a white marbled texture, which adds a clean and bright background to the scene. In the top right corner, there is a white cup filled with milk sitting on a red and green plaid cloth, with a few white chocolate chips spilled around it. At the bottom right, there are bright red berries and some green leaves, adding a festive touch to the composition. photo taken with an iphone --ar 4:5 --v 7

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
¼ cup unsalted butter (112 grams), cold and cut into cubes
¾ cup brown sugar (158 grams), preferably dark
¼ 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 chunks

Instructions

Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, beat the cold butter, brown sugar, and granulated sugar until no lumps of butter remain.
Step 3: Beat the egg, molasses, and vanilla extract into the butter and sugar mixture until fully combined.
Step 4: Add the dry ingredients to the wet mixture. Stir a few times by hand, then beat with a mixer on low speed until just combined.
Step 5: Turn off the mixer and gently stir in the white chocolate chips by hand.
Step 6: Form the dough into balls using about ¼ to ⅓ cup of dough each. A large cookie scoop works well; each ball should weigh roughly 3½ ounces (100 grams).
Step 7: Place the dough balls on a plate, cover, and freeze for at least 30 minutes. For longer storage, freeze in a sealed bag for up to 2 months.
Step 8: When ready to bake, preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper or baking mats.
Step 9: Arrange the chilled dough balls 3 to 3.5 inches (5-7 cm) apart on the prepared sheets. Bake one sheet at a time in the oven’s center for 14-17 minutes, until the tops look set and cracks start to appear.
Step 10: Let cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. For perfectly round cookies, place a large mug around each warm cookie on the sheet and gently swirl to shape.

Tips & Variations

For extra ginger kick, increase ground ginger to 1½ teaspoons or add finely grated fresh ginger.
Swap white chocolate chips for dark or milk chocolate chunks for a richer taste.
Use a large cookie scoop to ensure even-sized cookies that bake uniformly.
Freezing the dough helps retain shape and improves texture during baking.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat gently in a low oven or microwave to bring back softness.

How to Serve

The image shows a close-up of a stack of four thick cookies with a golden-brown color, each cookie dotted with white chocolate chips giving a creamy contrast to the crispy texture. The cookies are placed on a piece of white parchment paper on a white marbled surface. To the left of the stack are two cinnamon sticks, and in the background, a glass of milk is softly blurred. Some white chocolate chips are scattered around the base of the cookies, with a blurred green and red decoration on the right side, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular molasses instead of blackstrap?

Yes, using regular molasses gives a milder, sweeter flavor which works best for these cookies. Blackstrap molasses is more intense and can be bitter.

What if I don’t have white chocolate chips?

You can substitute with chopped white chocolate bars or use milk or dark chocolate chips based on your preference. Each variation adds a lovely twist to the flavor.