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.
Course Dessert
Cuisine American
Keyword Bakery Gingerbread Cookies, Bakery Style Gingerbread Cookies, Gingerbread White Chocolate Chip Cookies
1teaspoonground gingeruse 1 ½ teaspoons for a stronger ginger flavor
1teaspooncinnamon
¼teaspoonground nutmeg
⅛teaspoonground cloves
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter (112 grams) cold, cut into cubes
¾cupbrown sugar (158 grams) I used dark
¼cupgranulated sugar (50 grams)
1largeegg
1tablespoonmolasses (15 ml) NOT blackstrap
1teaspoonvanilla extract
1cupwhite chocolate chips (180 grams) or chocolate chunks
Instructions
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.
Notes
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.