Bakery Gingerbread White Chocolate Cookies (Printable version)

Soft, spiced gingerbread cookies loaded with creamy white chocolate chips and rolled in sugar for a bakery-style finish.

# What you need:

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

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

13 - 1 cup white chocolate chips

14 - 1/4 cup granulated sugar

01 - Preheat the oven to 350°F and 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 - Cream softened butter and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.

04 - Beat in molasses, egg, and vanilla until well combined.

05 - Gradually mix dry ingredients into wet ingredients until just combined.

06 - Fold in white chocolate chips until evenly distributed.

07 - Scoop tablespoon-sized dough balls, roll in granulated sugar, and place 2 inches apart on prepared baking sheets.

08 - Bake for 10-12 minutes until edges are set but centers remain soft.

09 - Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

01 -

The white chocolate balances the spicy ginger perfectly creating that bakery style texture everyone craves
These cookies stay soft for days which is rare for gingerbread and makes them perfect for gifting

02 -

Underbaking by just one minute makes these cookies stay incredibly soft for days
The sugar coating is what creates those beautiful crackled tops that look so professional

03 -

Room temperature ingredients make a huge difference in texture so plan ahead
Weighing your flour instead of measuring by cup ensures consistent results every time