Bakery Gingerbread White Chocolate Cookies (Printable Version)

Soft spiced cookies with creamy white chocolate chips, perfectly festive and ready in 32 minutes.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

13 - 1 cup white chocolate chips

→ For Rolling

14 - 1/4 cup granulated sugar

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in molasses, egg, and vanilla extract until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Gently fold white chocolate chips into the dough.
07 - Form tablespoon-sized dough balls, roll in granulated sugar, and arrange 2 inches apart on prepared baking sheets.
08 - Bake for 10-12 minutes until edges are set but centers remain slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The white chocolate mellows the ginger heat just enough to make these dangerously addictive
  • They stay soft for days which is honestly the only reason I ever have leftovers
02 -
  • Underbaking by one minute is the difference between good cookies and unforgettable ones
  • Chilling the dough for 30 minutes prevents excessive spreading but I rarely have that kind of patience
03 -
  • Rolling dough in sugar isn't just for looks—it creates a crackly crust that contrasts beautifully with the soft center
  • Use a cookie scoop for uniform size so they all bake at the same rate

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