Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bakery Gingerbread White Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 31 reviews

These Bakery Gingerbread White Chocolate Cookies combine the warm spices of ginger, cinnamon, nutmeg, and cloves with rich white chocolate chips for a festive, soft, and chewy treat. Perfect for holiday gatherings or cozy evenings, these cookies are frozen before baking to enhance their texture and flavor.

  • Total Time: 1 hour
  • Yield: 8 servings (8 large cookies)

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour (219 grams)
  • 1 teaspoon ground ginger (use 1½ 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

  • ½ cup unsalted butter (112 grams), cold, cut into cubes
  • ¾ cup brown sugar (158 grams), preferably dark
  • 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 chocolate chunks

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until evenly combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, beat the cold, cubed unsalted butter with the dark brown sugar and granulated sugar until no lumps of butter remain, creating a smooth mixture.
  3. Add Egg and Flavorings: Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Start by stirring a few times by hand to combine, then use a mixer on low speed to fully incorporate the dough ingredients.
  5. Mix in White Chocolate Chips: Turn off the mixer and fold in the white chocolate chips gently to distribute evenly throughout the dough.
  6. Form Dough Balls: Using a large cookie scoop or spoon, form dough into balls approximately 3½ ounces (100 grams) each, about ¼ to ⅓ cup of dough per ball.
  7. Freeze Dough: Place the dough balls on a plate, cover them, and freeze for at least 30 minutes. For longer storage, place in a freezer bag and freeze for up to 2 months.
  8. Prepare to Bake: When ready to bake, preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper or baking mats. Arrange the cold dough balls 3-3.5 inches (5-7 cm) apart on the sheets without allowing them to warm before baking.
  9. Bake Cookies: Bake one sheet at a time on the middle rack for 14-17 minutes, or until the tops are set and cracks start to form, indicating doneness.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for at least 10 minutes. For perfectly round cookies, use a very large mug while the cookies are still warm on the sheet to gently press the edges into a symmetrical circle by swirling the mug around each cookie.

Notes

  • Freezing dough before baking helps maintain the cookie shape and develop a chewier texture.
  • Do not let the frozen dough warm up before baking to ensure proper spreading and texture.
  • Using molasses (not blackstrap) is important for the right flavor balance and sweetness.
  • For stronger ginger flavor, increase ground ginger to 1½ teaspoons.
  • Using a large mug to shape cookies while warm helps achieve a bakery-perfect round shape.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/bakery-gingerbread-white-chocolate-cookies-recipe/