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Bakery Gingerbread White Chocolate Cookies

These bakery-style gingerbread white chocolate cookies combine spicy gingerbread warmth with sweet, creamy white chocolate chunks in a soft, chewy cookie perfect for cozy gatherings and holiday baking.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 3/4 cups all-purpose flour
  • 1 tsp ground ginger or 1 1/2 tsp for bolder flavor
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter cubed
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp molasses not blackstrap
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips or chunks

Equipment

  • Medium bowl
  • Large bowl
  • Mixer
  • Baking Sheet
  • Parchment Paper
  • Wire rack

Method
 

  1. Step 1: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until evenly combined.
  2. Step 2: In a large bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar until no visible chunks of butter remain, creating a creamy, flaky texture.
  3. Step 3: Beat in the egg, molasses, and vanilla extract until the mixture is smooth and fully combined with a lovely sheen.
  4. Step 4: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently by hand first to avoid overmixing, then use a mixer on low speed until just combined.
  5. Step 5: Turn off the mixer and carefully fold in the white chocolate chips or chunks for pockets of creamy sweetness.
  6. Step 6: Scoop large dough balls about 1/4 to 1/3 cup (approximately 100 grams) each. Place them on a plate, cover, and freeze for at least 30 minutes to help the cookies hold their shape and develop a crackly surface.
  7. Step 7: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  8. Step 8: Arrange the frozen dough balls on the baking sheet, spacing them about 3 to 3.5 inches apart. Bake one tray at a time for 14 to 17 minutes until the tops are lightly cracked but still soft underneath.
  9. Step 9: Let cookies rest on the pan for a few minutes before transferring to a wire rack to finish baking gently, keeping the bottoms from becoming too crisp.

Notes

For a stronger ginger flavor, increase the ground ginger to 1 1/2 tsp or add a pinch of cardamom. Use salted butter and skip added salt if preferred. Substitute molasses with honey or maple syrup for a different sweetness, or swap white chocolate for dark or milk chocolate chips. To make vegan, use vegan butter and flax egg (1 tbsp ground flaxseed + 3 tbsp water). Store cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. Freeze baked cookies for up to 3 months or freeze dough balls for later baking.