Bakery Gingerbread White Chocolate Cookies are the ultimate holiday-inspired treat with year-round appeal. These thick, soft cookies combine warm gingerbread spices with creamy white chocolate chips, creating a rich balance of spice and sweetness in every bite. With crisp edges, chewy centers, and a professional bakery look, they feel indulgent yet comforting—perfect for cookie lovers who crave something special.
What truly sets these cookies apart is their texture and depth of flavor. Molasses adds that classic gingerbread richness, while freezing the dough ensures tall, thick cookies that bake up beautifully every time. Whether you’re baking for the holidays, gifting homemade treats, or simply want a cozy dessert, this recipe delivers bakery-quality results at home.
Why You’ll Love These Cookies
These cookies are thick, soft, and packed with warm gingerbread flavor
White chocolate chips add creamy sweetness that balances the spices
Freezing the dough creates tall, bakery-style cookies
Perfect for holidays, cookie exchanges, and gifting
Easy to make with simple pantry ingredients
Freezer-friendly dough for baking anytime
Ingredient Breakdown:
All-purpose flour provides structure while keeping the cookies tender
Ground ginger delivers the signature gingerbread warmth and spice
Cinnamon enhances sweetness and adds cozy depth
Nutmeg and cloves add subtle complexity and classic holiday flavor
Baking powder and baking soda work together for lift and softness
Salt balances sweetness and sharpens flavor
Cold unsalted butter creates thicker cookies with better texture
Brown sugar adds moisture and deep molasses notes
Granulated sugar helps with spread and crisp edges
Egg binds everything together and adds richness
Molasses gives authentic gingerbread flavor and chewiness
Vanilla extract rounds out the sweetness
White chocolate chips provide creamy contrast to the spices
Pro Tips
Always use cold butter to help prevent excess spreading
Freeze the dough to achieve thick, tall cookies
Do not overbake—soft centers develop as cookies cool
Use a large mug to swirl cookies into perfect circles while hot
Bake one tray at a time for even heat distribution
Variations and Flavor Twists
Swap white chocolate chips for milk or dark chocolate chunks
Add chopped crystallized ginger for extra spice
Drizzle baked cookies with white chocolate for a decorative finish
Use orange zest for a bright citrus note
Make them smaller for classic-sized cookies with reduced bake time
Serving Suggestions
Serve these cookies warm with coffee, tea, or hot cocoa
Add them to holiday cookie platters or dessert boards
Package as edible gifts for friends and neighbors
Pair with vanilla ice cream for a cozy dessert
Make Ahead and Storage Tips
Cookie dough balls can be frozen for up to 2 months
Baked cookies stay fresh in an airtight container for up to 5 days
Freeze baked cookies and thaw at room temperature when needed
Rewarm briefly for fresh-from-the-oven softness
Frequently Asked Questions
Can I skip freezing the dough?
Freezing is highly recommended for thick, bakery-style cookies. Without it, cookies will spread more.
Can I make these cookies ahead of time?
Yes, the dough freezes beautifully and can be baked straight from frozen.
What type of molasses should I use?
Use regular molasses, not blackstrap, for proper sweetness and flavor.
Can I reduce the spice level?
Yes, reduce ginger slightly for a milder flavor profile.
Bakery Gingerbread White Chocolate Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until no visible butter chunks remain.
- Beat in the egg, molasses, and vanilla extract until fully combined.
- Add the dry ingredients to the wet mixture. Stir by hand briefly, then mix on low speed until just combined.
- Turn off the mixer and fold in the white chocolate chips.
- Form large dough balls using about 1/4 to 1/3 cup of dough each (about 100 g). Place on a plate, cover, and freeze for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Place frozen dough balls 3–3.5 inches apart on the baking sheet. Bake one sheet at a time for 14–17 minutes, until tops are set and lightly cracked.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
