Bakery Gingerbread White Chocolate Cookies (Printable)
Soft, spiced gingerbread cookies studded with creamy white chocolate chips for a festive treat.
# What You'll 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
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
04 - Mix in molasses, egg, and vanilla extract until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined, being careful not to overmix.
06 - Gently fold white chocolate chips into dough until evenly distributed.
07 - Scoop tablespoon-sized dough balls, roll in granulated sugar, and arrange 2 inches apart on prepared baking sheets.
08 - Bake for 10–12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The white chocolate cuts through the spices like a sweet, creamy surprise
- These stay soft for days, which is rare for gingerbread cookies
02 -
- Underbaking by a minute makes all the difference for texture
- The dough firms up in the fridge if you want to bake later
03 -
- Room temperature ingredients mix together more evenly
- Fresh spices make a noticeable difference in flavor