Bakery Gingerbread White Chocolate Cookies (Print Page)

Soft, spiced gingerbread cookies studded with creamy white chocolate chips for a festive treat.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 2 teaspoons ground ginger

03 - 1 1/2 teaspoons ground cinnamon

04 - 1/4 teaspoon ground cloves

05 - 1/4 teaspoon ground nutmeg

06 - 1/2 teaspoon baking soda

07 - 1/4 teaspoon salt

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 teaspoon pure vanilla extract

13 - 1 cup white chocolate chips

14 - 1/4 cup granulated sugar

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.

03 - In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.

04 - Beat in the molasses, egg, and vanilla until well combined.

05 - Gradually mix the dry ingredients into the wet ingredients until just combined.

06 - Fold in the white chocolate chips.

07 - Scoop tablespoon-sized balls of dough, roll them in granulated sugar, and place them 2 inches apart on the prepared baking sheets.

08 - Bake for 10–12 minutes, until the edges are set but the centers are still soft.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

The white chocolate mellows the ginger heat just enough to make these completely addictive
They stay soft for days which is honestly dangerous because youll eat them all

02 -

Underbaking by 1 to 2 minutes is the difference between good and life changing cookies
Chilling the dough for 30 minutes prevents excessive spreading but honestly I rarely bother

03 -

Toast your white chocolate chips at 300°F for 5 minutes before folding in for an incredible caramelized flavor
The dough freezes beautifully for up to 3 months—stock up during holiday prep