Introduction

These Bakery Gingerbread White Chocolate Cookies combine warm spices with the sweetness of white chocolate for a cozy treat. Perfect for the holiday season or any time you want a flavorful twist on a classic cookie.

The image shows four round brown cookies with white chocolate chips scattered on top and slightly melted into the surface. The cookies have a cracked texture, looking soft and chewy. They are arranged on a metal cooling rack placed on crumpled white paper. Around the paper, the edge of a wooden surface and a red cloth with dark stripes are visible. A few white chocolate chips are scattered under the rack on the paper and wood. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups all-purpose flour (209 grams)
1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger 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
1/2 cup unsalted butter (112 grams), cold, cut into cubes
3/4 cup brown sugar (158 grams), dark recommended
1/4 cup granulated sugar (50 grams)
1 large egg
1 tablespoon molasses (15 ml), NOT blackstrap
1 teaspoon vanilla extract
1 cup white chocolate chips (180 grams) or chunks

Instructions

Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the cold butter, brown sugar, and granulated sugar until there are no lumps of butter visible.
Step 3: Beat in the egg, molasses, and vanilla extract until fully combined.
Step 4: Gradually add the dry ingredients to the butter mixture. Stir a few times by hand first, then beat with a mixer on low speed until just combined.
Step 5: Turn off the mixer and fold in the white chocolate chips by hand.
Step 6: Form the dough into balls using about 1/4 to 1/3 cup of dough each. A large cookie scoop works well.
Step 7: Place the dough balls on a plate, cover, and freeze for at least 30 minutes or up to 48 hours.
Step 8: When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
Step 9: Place the chilled dough balls 3.5 to 3 inches (5-7 cm) apart on the prepared sheets. Do not let the dough warm before baking.
Step 10: Bake one sheet at a time in the middle of the oven for 14-17 minutes, until the tops look just set.
Step 11: Let the cookies cool on the sheets for at least 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a stronger ginger flavor, increase ground ginger to 1 1/2 teaspoons.
Use white chocolate chunks instead of chips for larger pockets of sweetness.
Freeze dough balls up to 48 hours ahead to develop deeper flavors and make baking easier on busy days.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed bag for up to 3 months. Reheat gently in a microwave or oven to soften if desired.

How to Serve

The image shows a stack of three soft brown cookies with white chocolate chips. The bottom layer is a whole cookie, flat and round with white chips visible on the surface. The middle layer is another whole cookie, slightly thicker, also dotted with white chips. The top layer is a cookie broken in half, placed on top of the middle cookie, showing a soft, moist inside filled with white chocolate chips, creating a contrast with the darker cookie dough. In the background, there is a Santa Claus-shaped mug with red and white stripes on its handle, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses instead of regular molasses?

It’s best to use regular molasses rather than blackstrap, as blackstrap molasses has a stronger, more bitter taste that can overpower the cookies.

Why should the dough be frozen before baking?

Freezing the dough helps the cookies hold their shape and develop a chewier texture. It also enhances the depth of flavor over time.

Bakery Gingerbread White Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

These Bakery Gingerbread White Chocolate Cookies combine the warm spices of gingerbread with sweet bursts of creamy white chocolate chips. Perfectly soft and chewy with a hint of molasses, these cookies capture the nostalgic flavors of the holiday season with a rich texture and delightful aroma. They are easy to prepare, with a chilling step to enhance the flavor and texture, baked to golden perfection for a classic bakery-style treat.

Author: Marco
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes (including chilling time)
Yield: About 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 2/3 cups all-purpose flour (209 grams)
1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger 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

Wet Ingredients

1/2 cup unsalted butter (112 grams), cold, cut into cubes
3/4 cup brown sugar (158 grams), dark preferred
1/4 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

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until well mixed. Set aside.
Cream Butter and Sugars: In a separate large bowl, beat the cold unsalted butter with the dark brown sugar and granulated sugar until the mixture is smooth and you no longer see lumps of butter.
Add Wet Ingredients: Beat the egg, molasses, and vanilla extract into the butter-sugar mixture until fully incorporated and smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Start by stirring a few times by hand to bring the dough together, then use a mixer on low speed to ensure even mixing.
Stir in White Chocolate Chips: Turn off the mixer and fold the white chocolate chips gently into the dough using a spatula or wooden spoon.
Form Dough Balls: Using a large cookie scoop or spoon, form dough balls using about 1/4 to 1/3 cup of dough each. Place them on a plate or tray and cover.
Freeze Dough Balls: Freeze the dough balls for at least 30 minutes or up to 48 hours. This step helps improve texture and flavor development.
Preheat Oven: When ready to bake, preheat the oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
Arrange Dough on Sheets: Place the chilled dough balls spaced about 3 to 3.5 inches (5-7 cm) apart on the prepared baking sheets. Do not let the dough warm up before baking.
Bake Cookies: Bake one sheet at a time in the middle rack of the oven for approximately 14-17 minutes, or until the cookie tops appear just set and slightly firm.
Cool Cookies: Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.

Notes

Freezing the dough balls before baking is essential to prevent spreading and to develop the rich gingerbread flavor.
You can substitute white chocolate chips with chunks or other types of chocolate depending on preference.
For a stronger ginger flavor, increase the ground ginger to 1 1/2 teaspoons.
Use unsalted butter to better control the saltiness in the cookie dough.
Do not let the dough warm before baking to maintain the cookie shape and texture.

Keywords: Gingerbread cookies, White chocolate cookies, Holiday cookies, Spiced cookies, Soft chewy cookies