Bakery Style Gingerbread White Chocolate Chip Cookies Recipe

Introduction

If you’re a fan of soft, chewy cookies that are bursting with warm spices and sweet white chocolate, these Bakery Style Gingerbread White Chocolate Chip Cookies are for you! Combining the rich, spiced flavor of gingerbread with the creamy sweetness of white chocolate, these cookies are the ultimate holiday treat or any-time snack. Perfect for cozying up with a hot cup of tea or sharing with friends and family, this recipe will make your kitchen smell like a bakery and have everyone asking for more.

Ingredients Needed for Bakery Style Gingerbread White Chocolate Chip Cookies

To create these delectable cookies, you’ll need the following ingredients:

• 1 2/3 cups all-purpose flour (209 grams)
• 1 teaspoon ground ginger (or 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
• 1/2 cup unsalted butter (112 grams), cold and cut into cubes
• 3/4 cup brown sugar (158 grams), preferably dark
• 1/4 cup granulated sugar (50 grams)
• 1 large egg
• 1 tablespoon molasses (15 ml), not blackstrap
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips (180 grams) or chocolate chunks

this RECIPE

Essential Kitchen Equipment

Before you begin, make sure you have these essential kitchen tools on hand:

• Mixing bowls (medium and large)
• Whisk
• Electric mixer or hand mixer
• Rubber spatula
• Cookie scoop (large, for uniform-sized cookies)
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Freezer-safe plate or container

Step-by-Step Preparation for Gingerbread White Chocolate Chip Cookies

1. Preparing the Dry Ingredients

In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until well combined. This ensures all the spices and leavening agents are evenly distributed throughout the dough. Set this bowl aside.

2. Creaming the Butter and Sugars

In a large bowl, use an electric mixer to beat together the cold, cubed butter, brown sugar, and granulated sugar. Continue mixing until the butter is fully incorporated, and the mixture appears light and fluffy. This step is crucial for achieving the right texture in your cookies.

3. Mixing the Wet and Dry Ingredients

Next, add the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat until the ingredients are well combined. Gradually add the dry ingredient mixture into the wet mixture, stirring gently by hand at first to prevent flour from spilling. Then, continue to mix on low speed with the electric mixer until the dough begins to form.

4. Incorporating the White Chocolate Chips

Turn off the mixer and fold in the white chocolate chips or chunks with a spatula. Ensure that the chips are evenly distributed throughout the dough for a perfect bite every time.

5. Forming the Cookie Dough Balls

Using a large cookie scoop or your hands, form the dough into balls, each containing about 1/4 to 1/3 cup of dough. Place these dough balls on a plate, making sure they don’t touch each other, and cover them with plastic wrap.

Freezing and Chilling the Cookie Dough

Why Chilling is Crucial for Perfect Texture

Freeze the dough balls for at least 30 minutes, or up to 48 hours. Chilling the dough helps to prevent the cookies from spreading too much while baking, resulting in thick, chewy cookies with a perfectly soft center and slightly crispy edges.

Baking Instructions

1. Preparing the Oven and Baking the Cookies

Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. Arrange the chilled cookie dough balls on the prepared baking sheets, spacing them about 3-3.5 inches (5-7 cm) apart. Do not allow the dough to warm up before baking.

2. How to Know When Your Cookies are Perfectly Baked

Bake one sheet at a time in the center of the preheated oven for 14-17 minutes. The cookies are done when the tops look just set and no longer glossy. They should appear slightly underbaked; this is key for achieving a soft, chewy center.

Cooling and Storing the Cookies

Proper Cooling Techniques

Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to finish cooling completely. This step helps the cookies to set properly and maintain their structure.

Best Ways to Store Leftover Cookies

Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. Simply thaw them at room temperature when ready to enjoy.

Tips for Making the Best Gingerbread White Chocolate Chip Cookies

• Use cold butter: This helps the cookies keep their shape while baking.
• Chill the dough: This step is essential for thick and chewy cookies.
• Do not overbake: The cookies should look slightly underdone when you take them out of the oven; they will continue to set as they cool.

Common Mistakes to Avoid

• Skipping the chilling step: This can cause the cookies to spread too much and become flat.
• Overmixing the dough: Overmixing can make the cookies tough. Mix just until combined.
• Not measuring ingredients correctly: Use a kitchen scale for precise measurements, especially for flour.

Recipe Variations and Swaps

• Spice it up: Add a pinch of cayenne pepper for a spicy kick.
• Swap the chocolate: Use milk or dark chocolate chips instead of white chocolate for a different flavor profile.
• Add nuts: Incorporate chopped pecans or walnuts for extra crunch.

Serving and Presentation Ideas

Arrange these cookies on a festive platter or stack them in a mason jar for a charming gift. Serve them with a cup of hot cocoa or spiced tea for a perfect cozy afternoon treat.

FAQs About Gingerbread White Chocolate Chip Cookies

Can I use blackstrap molasses?
No, blackstrap molasses is too strong and can make the cookies bitter. Use regular molasses for the best flavor.

How do I keep my cookies from spreading too much?
Chilling the dough and using cold butter are key steps to prevent spreading.

Can I freeze the dough instead of the cookies?
Yes, you can freeze the dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Conclusion

These Bakery Style Gingerbread White Chocolate Chip Cookies are the perfect blend of warm spices and creamy sweetness. They are simple to make yet deliver a bakery-quality cookie every time. Try this recipe today, and let us know how it turns out! Don’t forget to share this recipe with friends and family and subscribe to our blog for more delicious baking ideas.

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