Go Back
Gingerbread White Chocolate Cookies

Bakery Gingerbread White Chocolate Cookies

These Bakery Gingerbread White Chocolate Cookies are thick, soft-centered, and packed with warm holiday spices. Studded with creamy white chocolate chips and made bakery-style large, they bake up beautifully with crackled tops and rich molasses flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 1 hour 12 minutes
Servings: 8 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground ginger use 1 1/2 teaspoons for stronger flavor
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter cold, cubed
  • 3/4 cup brown sugar dark brown sugar preferred
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon molasses not blackstrap
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips or chunks

Method
 

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until no visible butter chunks remain.
  3. Beat in the egg, molasses, and vanilla extract until fully combined.
  4. Add the dry ingredients to the wet mixture. Stir by hand briefly, then mix on low speed until just combined.
  5. Turn off the mixer and fold in the white chocolate chips.
  6. 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.
  7. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  8. 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.
  9. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For perfectly round cookies, gently swirl a large mug around each cookie immediately after baking. Dough balls can be frozen for up to 2 months and baked straight from the freezer.