Bakery Gingerbread White Chocolate Cookies (Printable)
Soft, spiced gingerbread cookies loaded with creamy white chocolate chips—warm, festive, and ready in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 tsp ground ginger
03 - 1 1/2 tsp ground cinnamon
04 - 1/4 tsp ground cloves
05 - 1/4 tsp ground nutmeg
06 - 1/2 tsp baking soda
07 - 1/4 tsp salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 tsp pure vanilla extract
→ Add-ins
13 - 1 cup white chocolate chips
→ For Rolling
14 - 1/4 cup granulated sugar
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in molasses, egg, and vanilla extract until well combined.
05 - Gradually blend dry ingredients into wet mixture until just combined.
06 - Gently fold white chocolate chips into the dough.
07 - Scoop tablespoon-sized dough balls, roll in granulated sugar, and place 2 inches apart on prepared baking sheets.
08 - Bake for 10-12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Suggestions:
01 -
- White chocolate somehow makes everything taste more festive and sophisticated
- The edges get perfectly crisp while centers stay chewy and soft
02 -
- Underbaking slightly is the difference between good and bakery style chewy
- The sugar coating creates that signature crackled surface as the cookies spread
03 -
- Chill the dough for thirty minutes if it feels too sticky to work with
- Use a cookie scoop for uniform bakery style appearance