Description
These Bakery Gingerbread White Chocolate Cookies combine classic warm spices with rich molasses and sweet bursts of white chocolate chips. Perfectly spiced and delightfully chewy, these cookies are chilled before baking to maintain their shape and baked to golden perfection for a festive treat that’s ideal for holiday gatherings or any time you crave a cozy cookie.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter (112 grams), cold and cut into cubes
- ¾ cup brown sugar (158 grams), dark preferred
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon molasses (15 ml), NOT blackstrap
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips (180 grams) or white chocolate chunks
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the cold unsalted butter with both brown and granulated sugars until smooth and no lumps of butter remain.
- Add Egg and Flavors: Beat in the egg, molasses, and vanilla extract into the butter-sugar mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture. Stir a few times by hand to combine, then beat with a mixer on low speed until the dough is uniform.
- Incorporate White Chocolate Chips: Turn off the mixer and gently fold the white chocolate chips into the dough.
- Form Dough Balls: Using about 1/4 to 1/3 cup of dough each (around 3½ ounces/100 grams), form balls by scooping with a large cookie scoop.
- Chill Dough: Place the dough balls on a plate, cover, and freeze for at least 30 minutes, or store in a freezer bag and freeze for up to 2 months.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or baking mats. Arrange the frozen dough balls on the sheets about 3.5 to 7 cm apart without letting them warm up.
- Bake Cookies: Bake one sheet at a time in the center of the oven for 14–17 minutes until the tops look set and some cracks appear.
- Cool and Shape: Cool the cookies on the baking sheets for at least 10 minutes before transferring to a wire rack. For perfectly round cookies, immediately press gently around each warm cookie on the baking sheet with a large mug, swirling to shape the sides into a symmetrical circle.
Notes
- Use dark brown sugar for a deeper molasses flavor in the cookies.
- Do not let the dough balls warm before baking to ensure the cookies hold their shape.
- Molasses should be regular, not blackstrap, for best flavor and texture.
- Freezing dough balls ahead saves time and allows flexibility for baking fresh cookies anytime.
- To intensify the ginger flavor, increase ground ginger to 1 1/2 teaspoons.
- Cooling cookies on the baking sheet before moving them helps prevent breaking or crumbling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
