Description
These bakery-style gingerbread white chocolate cookies are big, chewy, and slightly gooey, with warm gingerbread spices and plenty of sweet white chocolate chips. They’re a festive Christmas treat with crisp edges and soft centers, perfect for holiday cookie trays or sharing with family and friends.
Ingredients
- 1 3/4 cups all-purpose flour (219 g)
- 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
- 1 teaspoon ground 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
- 1/2 cup unsalted butter (112 g), cold and cut into cubes
- 3/4 cup brown sugar (158 g), preferably dark
- 1/4 cup granulated sugar (50 g)
- 1 large egg
- 1 tablespoon molasses (15 ml), not blackstrap
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or chunks (180 g)
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the cold butter, brown sugar, and granulated sugar until no lumps of butter remain.
- Beat the egg, molasses, and vanilla extract into the butter and sugar mixture until combined.
- Add the dry ingredients to the wet ingredients. Stir a few times by hand, then mix on low speed until a dough forms.
- Turn off the mixer and fold in the white chocolate chips.
- Form the dough into 8 large balls, using about 1/4 to 1/3 cup of dough per cookie. Each dough ball should weigh approximately 3 1/2 ounces (100 g).
- Place the dough balls on a plate, cover, and freeze for at least 30 minutes. Alternatively, transfer them to a freezer bag and freeze for up to 2 months.
- When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or baking mats.
- Arrange the frozen dough balls on the prepared baking sheets, leaving about 2–3 inches (5–7 cm) between them. Bake one sheet at a time on the center oven rack for 14–17 minutes, until the tops look set and small cracks begin to form. Keep the dough cold until baking.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool further.
- For perfectly round cookies, gently swirl a large mug around each cookie while it is still warm on the baking sheet, nudging the edges into a neat circle.
Notes
- Doubling the recipe: You can double the ingredients; use a large mixing bowl to accommodate the dough.
- Measure the flour carefully: Whisk the flour first, then spoon it into a measuring cup and level it off, or weigh it for the most accurate results. Too much flour can make the cookies dry.
- For smaller cookies: Form the dough into balls using 1 1/2–2 tablespoons of dough each. Bake at 350°F (180°C) for 8–11 minutes. Smaller cookies do not need to be frozen first.
- Make ahead: Once the large dough balls are firm, transfer them to a freezer bag and freeze for up to 2 months. Bake from frozen without thawing.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They taste best fresh.
- Nutrition information is an estimate per cookie, based on a yield of 8 cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American