Bakery Gingerbread White Chocolate Cookies
These Bakery Gingerbread White Chocolate Cookies are warm, inviting, and perfect for any occasion, offering comforting flavors balanced by the sweetness of white chocolate chips.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (219 grams)
- 1 teaspoon ground ginger (for warmth)
- 1 teaspoon cinnamon (for sweetness)
- ¼ teaspoon ground nutmeg (for depth)
- ⅛ teaspoon ground cloves (for fragrance)
- ½ teaspoon baking powder (for leavening)
- ½ teaspoon baking soda (for rising)
- ¼ teaspoon salt (to enhance flavor)
Wet Ingredients
- ¼ cup unsalted butter (112 grams, cold, cut into cubes)
- ¾ cup brown sugar (158 grams, dark preferred, for moisture)
- ¼ cup granulated sugar (50 grams, for sweetness)
- 1 large egg (for binding)
- 1 tablespoon molasses (15 ml, adds richness)
- 1 teaspoon vanilla extract (for flavor)
- 1 cup white chocolate chips (180 grams, for sweetness)
Instructions
Preparation
- In a medium bowl, combine the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In a separate large bowl, use an electric mixer to beat the cold butter cubes, brown sugar, and granulated sugar together until smooth.
- Beat in the large egg, followed by the molasses and vanilla extract until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until combined without overmixing.
- Gently fold in the white chocolate chips until evenly distributed.
Baking
- Form the dough into balls, each weighing about 3½ ounces. Place them on a parchment-lined cookie sheet and freeze for at least 30 minutes.
- Preheat your oven to 375℉ (190℃) and line additional cookie sheets with parchment paper.
- Bake the frozen dough balls for 14-17 minutes, or until slightly puffed and light golden around the edges.
- Allow the cookies to cool on the sheets for 10 minutes before transferring them to a wire rack.
Notes
For best results, ensure butter is cold, use fresh spices, and remember the chilling step to avoid spreading during baking. Store cookies in an airtight container to maintain moisture.