Bakery Gingerbread White Chocolate Cookies

If you’re looking for a special treat to brighten up your holiday season, these Bakery Gingerbread White Chocolate Cookies are just the thing! They are big, chewy, and bursting with that delightful gingerbread flavor we all adore. Plus, those white chocolate chips add a touch of sweetness that makes them irresistible. Whether you’re baking for a cozy family gathering or just indulging yourself on a busy weeknight, these cookies will surely bring a smile!

What truly makes this recipe a favorite of mine is how easy it is to whip up. You can even make the dough ahead of time and freeze it for later. Imagine the joy of fresh-baked cookies anytime you want!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and common ingredients, you’ll have these cookies ready in no time!
• Family-friendly: Everyone loves gingerbread, and the addition of white chocolate makes them an instant hit with kids and adults alike.
• Make-ahead convenience: You can prepare the dough in advance and keep it in the freezer until you’re ready to bake.
• Decadent flavor: The warm spices combined with creamy white chocolate create a comforting treat perfect for any occasion.

Ingredients You’ll Need

For these delightful cookies, you’ll need some simple and wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need.

Dry Ingredients

• 1 2/3 cups all-purpose flour (209 grams)
• 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (112 grams) (cold, cut into cubes)
• 3/4 cup brown sugar (158 grams) (I used dark)
• 1/4 cup granulated sugar (50 grams)
• 1 large egg
• 1 tablespoon molasses (15 ml) (NOT blackstrap)
• 1 teaspoon vanilla extract

Extras

• 1 cup white chocolate chips (180 grams) (or chocolate chunks)

Variations

This recipe is quite flexible! Feel free to get creative and make it your own with these variations:

• Add nuts: Toss in some chopped walnuts or pecans for extra crunch.
• Mix in dried fruit: Dried cranberries or raisins can add a nice chewiness.
• Try different chocolates: Use dark chocolate or even mint-flavored chips for a twist.
• Spice it up: If you love more spice, increase the amount of ginger or add some cardamom!

How to Make Bakery Gingerbread White Chocolate Cookies

Step 1: Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. This step is essential because mixing the dry ingredients ensures an even distribution of flavors throughout your cookies!

Step 2: Cream Butter and Sugars

In a separate large bowl, beat together the cold butter cubes, brown sugar, and granulated sugar until no lumps remain. This creaming process helps to incorporate air into the batter, which results in soft and chewy cookies.

Step 3: Add Egg Mixture

Beat in the egg, molasses, and vanilla extract into the butter mixture until well combined. These ingredients add moisture and depth of flavor to your cookie dough.

Step 4: Combine Dry Ingredients with Wet Mixture

Gradually add the dry ingredient mixture into the wet ingredients. Start by stirring gently with a spatula before using an electric mixer on low speed. This method prevents flour from flying everywhere while ensuring everything gets mixed nicely.

Step 5: Fold in White Chocolate Chips

Turn off the mixer and stir in those delicious white chocolate chips by hand. This way, you keep their shape intact while distributing them evenly throughout the dough.

Step 6: Form Dough Balls

Scoop out about 1/4 to 1/3 cup of cookie dough per cookie using a large cookie scoop. Place them on a plate and cover. Freezing them for at least 30 minutes helps maintain their shape while baking.

Step 7: Preheat Oven & Prepare Baking Sheets

When you’re ready to bake, preheat your oven to 350°F (180°C). Line your cookie sheets with parchment paper or silicone mats to prevent sticking.

Step 8: Bake Cookies

Arrange your frozen cookie dough balls about 3-5 inches apart on the lined sheets—this allows room for spreading. Bake one sheet at a time in the center of your preheated oven for about 14-17 minutes or until they look set on top.

Step 9: Cool Down

Once baked, let them cool on the cookie sheets for at least ten minutes before transferring them to a wire rack. This cooling period is crucial as it helps them firm up while still warm.

Now you’re all set to enjoy these incredible Bakery Gingerbread White Chocolate Cookies! Happy baking!

Pro Tips for Making Bakery Gingerbread White Chocolate Cookies

Baking these cookies can be a delightful experience—let’s make sure they turn out perfectly!

• Chill the Dough: Allowing the dough to chill for at least 30 minutes helps prevent spreading, ensuring your cookies stay thick and chewy.
• Use Fresh Spices: Freshly ground spices can enhance the flavor of your cookies. If possible, grind your own ginger, cinnamon, and nutmeg to give your cookies an aromatic boost.
• Don’t Overbake: Keep an eye on your cookies while baking. They should look just set in the middle when you take them out; they will continue to firm up as they cool.
• Mix in Different Chocolates: While white chocolate chips are delicious, feel free to mix in dark chocolate or even butterscotch chips for a unique twist on flavor.
• Store Properly: To keep your cookies soft and chewy, store them in an airtight container with a slice of bread. The moisture will help maintain their texture.

How to Serve Bakery Gingerbread White Chocolate Cookies

Presenting these cookies can be just as festive as baking them! Here are some ideas on how to showcase these scrumptious treats.

Garnishes

• Powdered Sugar Dusting: A light dusting of powdered sugar adds a beautiful snowy effect that enhances the holiday vibe of these cookies.
• Cranberry or Pomegranate Seeds: Sprinkle some fresh cranberries or pomegranate seeds on top for a pop of color and tartness that contrasts beautifully with the sweetness of the cookies.

Side Dishes

• Hot Cocoa: A warm mug of hot cocoa pairs perfectly with these cookies. The rich chocolatey flavor complements the spiced gingerbread wonderfully.
• Spiced Chai Tea: The warmth and spices in chai tea mirror the flavors of gingerbread, creating a cozy pairing that’s perfect for winter gatherings.
• Vanilla Ice Cream: Serve these cookies warm with a scoop of vanilla ice cream on the side. The creamy texture balances out the chewy cookie perfectly!
• Fruit Salad: For a lighter side option, serve a refreshing fruit salad. The natural sweetness of fruits like oranges and apples can provide a nice contrast to the rich flavors of gingerbread.

With these tips and serving suggestions, your Bakery Gingerbread White Chocolate Cookies will not only taste fantastic but also look incredible at any holiday gathering! Happy baking!

Make Ahead and Storage

These Bakery Gingerbread White Chocolate Cookies are perfect for meal prep. You can easily make the dough in advance, allowing you to enjoy fresh cookies whenever you want!

Storing Leftovers

• Store baked cookies in an airtight container at room temperature for up to 5 days.
• If you prefer them soft and chewy, add a slice of bread to the container; it helps keep the cookies moist.

Freezing

• Freeze cookie dough balls before baking by placing them on a baking sheet and freezing until solid.
• Once frozen, transfer the dough balls to a zip-top bag or airtight container and freeze for up to 3 months.
• Label the bag with the date for easy tracking.

Reheating

• To reheat frozen cookie dough, bake directly from the freezer, adding a couple of extra minutes to the baking time.
• For previously baked cookies, warm them in the microwave for about 10-15 seconds or in a preheated oven at 350F (180C) for 5 minutes.

FAQs

Here are some common questions about Bakery Gingerbread White Chocolate Cookies that might help:

Can I use dark chocolate instead of white chocolate chips?

Absolutely! While this recipe features white chocolate chips for a sweet contrast to the gingerbread spices, you can substitute dark chocolate or semi-sweet chips if you prefer that flavor.

How do I achieve chewy Bakery Gingerbread White Chocolate Cookies?

To ensure your cookies remain chewy, avoid overbaking them. They should look set around the edges but still slightly soft in the center when taken out of the oven. Cooling them on the baking sheet will also help maintain their chewiness.

Can I add nuts to these cookies?

Yes! Chopped nuts like walnuts or pecans can be added for extra crunch and flavor. Just mix them in with the white chocolate chips before forming your dough balls.

How long can I store these Bakery Gingerbread White Chocolate Cookies?

You can store these cookies at room temperature in an airtight container for up to 5 days. For longer storage, consider freezing them as mentioned above!

Final Thoughts

I hope you enjoy making these delightful Bakery Gingerbread White Chocolate Cookies as much as I do! They’re not just delicious—they’re also a lovely way to spread festive cheer during the holiday season. Whether shared with loved ones or kept all to yourself (no judgment here!), these cookies are sure to bring warmth and joy. Happy baking!