Bakery Style Gingerbread White Chocolate Chip Cookies Recipe
These Bakery Style Gingerbread White Chocolate Chip Cookies combine warm spices like ginger, cinnamon, nutmeg, and cloves with sweet white chocolate chips for a festive and flavorful treat. With a soft, chewy texture and a hint of molasses, these cookies are perfect for holiday gatherings or any time you crave a spiced cookie with a twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 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 1 1/2 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), preferably 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 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 aside.
- Cream butter and sugars: In a large bowl, beat together the cold, cubed butter, brown sugar, and granulated sugar until the mixture is smooth and no lumps of butter remain.
- Add egg and flavorings: Beat the egg, molasses, and vanilla extract into the butter-sugar mixture until well combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients. Start by stirring with a spoon, then use an electric mixer on low speed to fully incorporate the dough.
- Fold in white chocolate chips: Turn off the mixer and gently stir in the white chocolate chips by hand to evenly distribute them throughout the dough.
- Form dough balls: Using a large cookie scoop or spoon, shape the dough into balls weighing about 3½ ounces (100 grams) each, roughly ¼ to ⅓ cup in size.
- Freeze the dough: Place the dough balls on a plate and cover. Freeze for at least 30 minutes to firm them up, or place them in a freezer bag and freeze for up to 2 months.
- Preheat and prepare baking sheets: When ready to bake, preheat your oven to 375℉ (190℃). Line cookie sheets with parchment paper or baking mats.
- Arrange dough on sheets and bake: Place the firm cookie dough balls about 3.5 to 7 cm (around 1.5 to 2.75 inches) apart on the prepared cookie sheets without letting them warm up. Bake one sheet at a time in the middle of the oven for 14-17 minutes, or until the tops are set and cracks start to form.
- Cool and shape cookies: Let the cookies cool on the cookie sheet for at least 10 minutes to firm up. For perfectly round cookies, gently press around each cookie with a large mug while still warm on the sheet by swirling it to shape the edges into a smooth circle. Transfer to a wire rack to cool completely.
Notes
- Use dark brown sugar for deeper molasses flavor, but light brown sugar can substitute.
- Do not use blackstrap molasses; regular molasses provides the right sweetness and flavor.
- Freezing dough balls helps maintain cookie shape and gives a bakery-style texture.
- Spacing dough balls adequately prevents cookies from spreading and merging during baking.
- For a stronger ginger taste, increase ginger to 1½ teaspoons.
- Cookies are best enjoyed within a few days of baking but can be stored in an airtight container for up to a week.
Keywords: Gingerbread cookies, White chocolate chip cookies, Holiday cookies, Spiced cookies, Molasses cookies, Bakery style cookies
