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Homemade Bakery Gingerbread White Chocolate Cookies Recipe

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4.2 from 51 reviews

These Homemade Bakery Gingerbread White Chocolate Cookies blend warm spices like ginger, cinnamon, and cloves with sweet white chocolate chips for a perfect holiday treat. Frozen dough ensures a chewy texture with a crisp exterior, making them irresistible and bakery-quality.

  • Total Time: 45 minutes (including chilling time)
  • Yield: Approximately 12 large cookies

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour (219 grams)
  • 1 teaspoon ground ginger (or 1½ teaspoons for stronger 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 dark brown sugar (158 grams)
  • 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 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 butter with the brown sugar and granulated sugar until the mixture is smooth and no lumps of butter remain, ensuring a creamy texture.
  3. Add Wet Ingredients: Beat the egg, molasses, and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Start stirring by hand to combine, then use a mixer on low speed to ensure everything is blended without overmixing.
  5. Stir in White Chocolate Chips: Turn off the mixer and gently fold in the white chocolate chips by hand to evenly distribute.
  6. Form Dough Balls: Using a large cookie scoop or spoon, form dough balls weighing about 3½ ounces (100 grams) each, roughly ¼ to ⅓ cup in volume.
  7. Freeze Dough: Place the dough balls on a plate and cover them. Freeze for at least 30 minutes to firm up, or freeze in a sealed bag for up to 2 months.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  9. Arrange Dough on Sheets: Place the frozen dough balls about 3 to 3.5 inches (5-7 cm) apart on the prepared sheets. Do not allow dough balls to thaw before baking to maintain shape and texture.
  10. Bake Cookies: Bake one sheet at a time in the center of the oven for 14-17 minutes, or until the tops are set and small cracks appear, indicating doneness.
  11. Cool and Shape: Let cookies cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely. For perfectly round cookies, swirl a very large mug gently around each warm cookie on the sheet to shape them while still soft.

Notes

  • Using cold butter and freezing the dough helps achieve the perfect chewy yet crisp texture.
  • Molasses should be regular, not blackstrap, for the right flavor balance.
  • Do not warm frozen dough before baking to keep cookies from spreading too much.
  • White chocolate chips can be substituted with chunks for a different texture.
  • Cookies can be frozen in dough form for up to 2 months for convenient baking anytime.
  • For stronger ginger flavor, increase ground ginger to 1½ teaspoons as suggested.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 14-17 minutes per batch
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

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