If you’re looking for a decadent Christmas cookie – then you need to try these bakery style gingerbread cookies. They’re big, chewy, a little gooey and with the perfect gingerbread flavor. Then they’re loaded with white chocolate chips for the ultimate treat.
These bakery style gingerbread cookies are inspired by all of those viral cookie bakeries on Instagram and Tik Tok. They’re absolutely gigantic, verging on gooey in the middle and packed with a ridiculous amount of white chocolate chips. You’ll love the warm gingerbread flavor that makes these cookies taste like Christmas. They’re perfect for gifting or serving to friends and family during a Christmas catchup.
Or simply enjoying by yourself.
Making Bakery Style Gingerbread Cookies
This cookies are very straight forward to make, but there are a few key tips and ingredients to give you that perfect bakery style cookie that’s extra thick with slightly crispy edges and gooey centers. So here’s the run down with recipe tips and photos included.
- Start by whisking together the dry ingredients: flour, ground ginger, cinnamon, ground nutmeg, ground cloves, baking soda, baking powder and salt. The amount of ginger you use is a little dependant on how spiced you like your cookies. This step of whisking together the dry ingredients first is important to ensure that the spices are evenly distributed throughout the dough.
- Then in a large bowl, beat together the butter, brown sugar and granulated sugar. This recipe uses cold butter which helps to make the cookies crispier on the outside and gooier in the middle. It does however make this step a little more challenging. For easier mixing be sure to cut the butter into cubes first.
- Beat in the egg, molasses and vanilla extract into the butter mixture. You’ll notice that we’re only using a little molasses. Just a touch of molasses improves the gingerbread flavor, however, too much molasses and the cookies lose their bakery style texture.
- Then mix the dry ingredients into the butter mixture. I like to do a few stirs by hand to avoid the dry ingredients flying everywhere when turning on the mixer. Then I mix together with an electric mixer, starting with the mixer on a low speed. The dry ingredients should be slightly difficult to mix into the butter mixture.
- Then stir in the white chocolate chips.
- Form the dough into balls. I use a large cookie scoop that holds 4 tablespoons of dough – or ¼ cup. I typically overfill it slightly.
- Place the cookie dough balls on a plate and cover. Then freeze for at least 30 minutes or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C) and line your cookie sheets with parchment or baking mats.
- Place the cookies about 2.5-3 (6-7.5 cm) inches apart on the lined cookie sheets. Because these cookies are so large, they need to be far apart.
- Bake 1 sheet at a time in the middle of the oven for about 14-16 minutes, or until the tops look just set.
Make sure to cool the cookies on the cookie sheet for at least 10 minutes. This is really important because the cookies will still technically bake on the cookie sheet for a few minutes as they cool. If you take the cookies off the cookie sheet immediately, they will completely fall apart.
I love these bakery style gingerbread cookies because they’re incredibly decadent, have a delicious gingerbread flavor, gooey middles and tons of white chocolate. They’re perfect for the holidays and will make you feel like your kitchen is a gourmet cafe or bakery.
And for more bakery style cookies, then be sure to try:
- Bakery Style Chocolate Chip Cookies
- Biscoff Cookies – these are filled with white chocolate chips & stuffed with Biscoff
- Bakery Style Double Chocolate Cookies
- Nutella Stuffed Chocolate Chip Cookies
Bakery Gingerbread White Chocolate Cookies
- Cookie Sheets
- 1 ⅔ cups all-purpose flour (209 grams)
- 1 teaspoon ground ginger use 1 ½ teaspoons for a stronger ginger flavor
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) cold, cut into cubes
- ¾ cup brown sugar (158 grams) I used dark
- ¼ 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
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until you no longer see lumps of butter.
- Beat the egg, molasses and vanilla into the butter mixture.
- Add the dry ingredients into the butter. Give the mixture a few stirs by hand first, then beat together starting with the mixer on a low speed.
- Turn off the mixer and stir in the white chocolate chips.
- Form the dough into balls with about ¼ to ⅓ cup of dough each - I use a large cookie scoop for this.
- Place the dough balls on a plate and cover. Freeze for at least 30 minutes or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper or baking mats.
- Place the firm cookie dough balls about 3.5-3 inches (5-7 cm) apart on the lined cookie sheets. Do not let the cookie dough balls warm up before baking.
- Baking 1 sheet at a time in the middle of the preheated oven. Bake the cookies for about 14-17 minutes, or until the tops look just set.
- Cool on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling.
- Doubling the Recipe: Feel free to double the recipe. You will just need a very big bowl.
- Flour: Measure the flour carefully, or the cookies can become dry. Whisk first, then spoon into a dry measuring cup. Alternatively, weigh using a scale in grams for the most accurate results.
- For Smaller Cookies: Form the dough into balls with about 1.5-2 tablespoons of dough each. Bake for about 8-11 minutes at 350F (180C) on lined cookie sheets. If making smaller cookies, you do not need to freeze the cookie dough balls first.
- Make Ahead Tips: Once the cookie dough balls are firm, place in a freezer bag and freeze for up to 2 months. Bake as directed in the recipe. Do not thaw first.
- Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. Cookies are always best fresh.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 8 uniform cookies.