Bakery Gingerbread White Chocolate Cookies (Printable Version)
Chewy spiced cookies with warm ginger and cinnamon, swirled with creamy white chocolate chips for a festive holiday treat.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 1 cup white chocolate chips
→ For Rolling
14 - 1/4 cup granulated sugar
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
03 - In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the molasses, egg, and vanilla until well combined.
05 - Gradually mix the dry ingredients into the wet ingredients until just combined.
06 - Fold in the white chocolate chips.
07 - Scoop tablespoon-sized balls of dough, roll them in granulated sugar, and place them 2 inches apart on the prepared baking sheets.
08 - Bake for 10–12 minutes, until the edges are set but the centers are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Helpful Tips:
01 -
- The texture is exactly like what you find in high end bakery cases
- White chocolate balances the bold spices instead of competing with them
02 -
- The dough will seem thick but that is exactly right for bakery style results
- Slightly underbaking creates that perfect chewy center
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Rotate the baking sheets halfway through for even browning