Bakery Gingerbread White Chocolate Cookies

If you’re looking for a decadent Christmas cookie, then you need to try these Bakery Gingerbread White Chocolate Cookies. They are everything you want in a cookie—big, chewy, and just the right amount of gooeyness! The delightful gingerbread flavor pairs perfectly with the sweetness of white chocolate chips, making each bite an indulgent treat. These cookies are not just for the holidays; they’re perfect for busy weeknights, family gatherings, or whenever you need a little pick-me-up.

I’ve made these cookies countless times, and they always bring smiles to my loved ones’ faces. Trust me; once you try these Bakery Gingerbread White Chocolate Cookies, they’ll become a staple in your recipe collection!

Why You’ll Love This Recipe

• Easy to make: With simple steps and easy-to-find ingredients, you’ll have these cookies ready in no time.
• Family-friendly appeal: Everyone loves the combination of gingerbread and white chocolate; it’s a hit with both kids and adults!
• Make-ahead convenience: You can freeze the dough ahead of time, so you’re always prepared for unexpected guests or cravings.
• Delicious flavor: The warm spices combined with creamy white chocolate create a delightful balance that’s hard to resist.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create these delicious cookies! You’ll find that most of these are pantry staples, making it easy to whip up a batch anytime you want.

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) (I used dark)
• 1/4 cup granulated sugar (50 grams)
• 1 large egg
• 1 tablespoon molasses (15 ml) (NOT blackstrap)
• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup white chocolate chips (180 grams) (or chocolate chunks)

Variations

This recipe is quite flexible! Feel free to experiment with different flavors or add-ins to make it your own. Here are some fun ideas:

• Add nuts: Toss in some chopped pecans or walnuts for a crunchy texture.
• Try different chips: Swap out the white chocolate for dark chocolate or even butterscotch chips for a unique twist.
• Spice it up: Add an extra pinch of your favorite spices like cardamom or allspice for a more complex flavor.
• Make them smaller: Roll smaller balls of dough if you prefer bite-sized versions; just adjust the baking time accordingly.

How to Make Bakery Gingerbread White Chocolate Cookies

Step 1: Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. This step is essential because it ensures that all the spices are evenly distributed throughout your cookie dough. It also helps incorporate air into the mixture for fluffy cookies!

Step 2: Cream Butter and Sugars

In a separate large bowl, beat together the cold cubed butter with brown sugar and granulated sugar until there are no lumps of butter remaining. This process creates a light and fluffy base that will help give your cookies their chewy texture.

Step 3: Mix in Wet Ingredients

Beat in the egg, molasses, and vanilla extract into the butter mixture until well combined. These ingredients add moisture and richness to your cookies while enhancing their flavor.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Start by giving it a few stirs by hand before switching on your mixer at low speed. This method prevents flour from flying everywhere while ensuring everything is well combined.

Step 5: Add White Chocolate Chips

Once mixed well, turn off the mixer and gently stir in the white chocolate chips until evenly distributed throughout the dough. This step is crucial as it ensures every cookie will have those sweet bursts of creamy goodness.

Step 6: Form Dough Balls

Using about 1/4 to 1/3 cup of dough each (a large cookie scoop works wonders!), form balls and place them on a plate. Cover them up and freeze for at least 30 minutes or up to 48 hours. Freezing helps solidify the dough which leads to thicker cookies when baked!

Step 7: Preheat Oven

When you’re ready to bake those beautiful dough balls, preheat your oven to 350°F (180°C). Line your cookie sheets with parchment paper or baking mats for easy clean-up and perfect baking.

Step 8: Bake Cookies

Place firm cookie dough balls about 3.5 inches apart on lined sheets—this spacing allows them room to spread without merging into one giant cookie! Bake one sheet at a time in the middle of your preheated oven until the tops look just set—about 14-17 minutes should do it.

Step 9: Cool Down

Allow your cookies to cool on the sheets for at least 10 minutes before transferring them to wire racks. This cooling time helps them set properly while still keeping that delightful chewiness we all love.

And that’s it! Your Bakery Gingerbread White Chocolate Cookies are ready to be enjoyed!

Pro Tips for Making Bakery Gingerbread White Chocolate Cookies

Baking can be an adventure, and with these simple tips, you’ll achieve mouthwatering results every time!

• Use cold butter – Starting with cold butter ensures that your cookies will be chewy and not spread too much while baking, giving them that perfect bakery-style texture.
• Chill the dough – Allowing your cookie dough to chill in the freezer helps the flavors meld together and prevents spreading, resulting in thick, delicious cookies.
• Don’t overmix – Mixing just until combined helps maintain the softness of the cookies. Overmixing can create a tougher texture that we want to avoid.
• Check for doneness – The cookies should look soft in the center when you pull them out of the oven; they will continue to bake on the cookie sheet as they cool, ensuring they stay chewy.
• Experiment with spices – Feel free to adjust the spices to your preference! Adding more ginger or cinnamon can enhance the flavor profile and make these cookies even more delightful.

How to Serve Bakery Gingerbread White Chocolate Cookies

These cookies are not only a treat for your taste buds but also a feast for your eyes! Here are some fun ways to present and enjoy them.

Garnishes

• Dust with powdered sugar – A light dusting of powdered sugar adds a festive touch and enhances their appearance.
• Drizzle with white chocolate – Melt some white chocolate and drizzle it over the cooled cookies for an extra indulgent finish.

Side Dishes

• Hot cocoa – A warm cup of rich hot cocoa complements these cookies perfectly, making for a cozy dessert pairing.
• Spiced chai latte – The warm spices in chai provide a comforting contrast to the sweetness of the cookies, creating a delightful experience.
• Vanilla ice cream – Serving these cookies warm alongside vanilla ice cream makes for a delicious dessert sundae that’s sure to impress!
• Fruit salad – A refreshing fruit salad adds a light, zesty element that balances out the richness of the cookies.

Enjoy baking and sharing these delightful Bakery Gingerbread White Chocolate Cookies with friends and family this holiday season!

Make Ahead and Storage

These Bakery Gingerbread White Chocolate Cookies are perfect for meal prep! You can make the dough in advance and store it for a delicious treat whenever the craving strikes.

Storing Leftovers

• Place any leftover cookies in an airtight container at room temperature.
• Enjoy them within 3-5 days for the best flavor and texture.

Freezing

• To freeze cookie dough, form the balls and place them on a baking sheet.
• Freeze until firm, then transfer to a freezer bag or airtight container.
• They can be stored in the freezer for up to 3 months.

Reheating

• For freshly baked cookies, warm them in the oven at 300°F (150°C) for about 5 minutes.
• If reheating frozen cookies, bake directly from frozen for an additional minute or two.

FAQs

Here are some common questions you might have about making Bakery Gingerbread White Chocolate Cookies.

Can I use different types of chocolate in Bakery Gingerbread White Chocolate Cookies?

Absolutely! While white chocolate chips create a delightful contrast with the spicy gingerbread flavors, you can substitute with semisweet or dark chocolate chips if you prefer.

How can I ensure my Bakery Gingerbread White Chocolate Cookies turn out chewy?

To maintain that chewy texture, make sure not to overbake your cookies. Pull them out of the oven when they look just set, as they will continue to firm up while cooling.

Can I make these Bakery Gingerbread White Chocolate Cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum or add some if your blend doesn’t.

Final Thoughts

I hope you give these Bakery Gingerbread White Chocolate Cookies a try! They embody everything wonderful about holiday baking—warm spices, gooey sweetness, and that comforting homemade touch. Enjoy making them for yourself, friends, or family; I promise they’ll bring smiles all around. Happy baking!