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Bakery Gingerbread White Chocolate Cookies

Bakery Gingerbread White Chocolate Cookies

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Indulge in Bakery Gingerbread White Chocolate Cookies! Chewy, flavorful, and perfect for festive occasions—try this delightful recipe today!

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (209 grams)
  • 1 teaspoon ground ginger
  • 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)
  • 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 chocolate chunks)

Instructions

  1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat cold butter with brown and granulated sugars until smooth.
  4. Mix in the egg, molasses, and vanilla until fully combined.
  5. Gradually add dry ingredients to the wet mixture until just combined.
  6. Fold in white chocolate chips.
  7. Scoop dough into balls (about 1/4 to 1/3 cup) and freeze for at least 30 minutes.
  8. Place dough balls on prepared sheets and bake for 14-17 minutes until set on top.
  9. Cool cookies on sheets for 10 minutes before transferring to a wire rack.

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