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Bakery style white chocolate gingerbread cookies, stacked one on top of another
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Bakery Gingerbread White Chocolate Cookies

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.
Prep Time15 minutes
Cook Time15 minutes
Freezing30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Bakery Gingerbread Cookies, Bakery Style Gingerbread Cookies, Gingerbread White Chocolate Chip Cookies
Servings: 8 very large cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1¾ cups all-purpose flour (219 grams)
  • 1 teaspoon ground ginger use 1 1/2 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
  • ¼ 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

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 mixture. 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 1/4 to 1/3 cup of dough each - I use a large cookie scoop for this. Each cookie dough ball weighed about 3½ ounces (100 grams).
  • Place the dough balls on a plate and cover. Freeze for at least 30 minutes or place in a freezer bag and freeze for up to 2 months.
  • When ready to bake, preheat the oven to 375℉ (190℃) 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 set - you may start to see some cracks forming.
  • Cool on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. For perfectly round cookies, use a very large mug and place around each cookie (while the cookie is fresh from the oven and still on the cookie sheet). Gently swirl the mug around the cookie. It will gently press the sides of the cookie into a round, symmetrical circle.

Notes

  1. Doubling the Recipe: Feel free to double the recipe. You will just need a very big bowl. 
  2. 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.
  3. 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. 
  4. 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.
  5. Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. Cookies are always best fresh. 
  6. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 8 uniform cookies. 
  7. Original Recipe: The original recipe is the same, except the following small changes:
    1. The original used 1 2/3 cup all-purpose flour (the current recipe uses 1 3/4 cup)/
    2. The original recipe baked the cookies at 350F (180C). The current recipe bakes at 375F (190C). 

Nutrition

Calories: 441kcal | Carbohydrates: 62g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 111mg | Potassium: 226mg | Fiber: 1g | Sugar: 42g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg