Bakery Gingerbread White Chocolate Cookies (Printable)

Soft, spiced gingerbread cookies with creamy white chips. Perfectly festive and ready in 30 minutes.

# What You 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

# Directions:

01 - Preheat the 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 combined
05 - Gradually blend dry ingredients into wet mixture until just incorporated
06 - Fold white chocolate chips into the dough
07 - Form tablespoon-sized dough balls, coat in granulated sugar, and arrange 2 inches apart on prepared baking sheets
08 - Bake for 10-12 minutes until edges are set while centers remain soft
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to finish cooling

# Expert Hints:

01 -
  • The white chocolate mellows the spices creating the most perfect sweet and spicy balance
  • These stay soft for days thanks to the molasses and brown sugar magic
02 -
  • Underbaking slightly is the key to that bakery style softness so do not worry if they look a little underdone
  • The sugar coating creates this gorgeous crackled effect as they bake that looks absolutely beautiful
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Use a cookie scoop for uniform sizing so they bake evenly

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