Bakery Gingerbread White Chocolate Cookies (Printer-friendly)

Soft gingerbread cookies loaded with white chocolate chips and warm spices

# 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

# Method:

01 - Preheat oven to 350°F and 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 blended.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in molasses, egg, and vanilla extract until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined, being careful not to overmix.
06 - Gently fold white chocolate chips into the dough until evenly distributed.
07 - Scoop tablespoon-sized dough portions, roll in granulated sugar, and arrange 2 inches apart on prepared baking sheets.
08 - Bake for 10-12 minutes until edges are set but centers remain slightly soft.
09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Tips:

01 -
  • The white chocolate balances the warm spices like a sweet surprise
  • They stay soft and chewy for days thanks to the molasses
  • The sugar coating gives them that perfect bakery crunch
02 -
  • Underbaking by 1 minute makes all the difference for that ultimate chewy texture
  • The dough firms up in the refrigerator so do not worry if it feels sticky
  • Room temperature ingredients prevent the dough from separating
03 -
  • Use a cookie scoop for uniform bakery size cookies every time
  • Rotate the baking sheets halfway through for even browning

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