Bakery Gingerbread White Chocolate Cookies

These bakery-style gingerbread cookies are big, chewy, and packed with the perfect balance of gingerbread spice and creamy white chocolate chips. They’re perfect for the holiday season!

Ingredients:

1 2/3 cups all-purpose flour (209g)

1 teaspoon ground ginger (1 1/2 teaspoons for stronger flavor)

1 teaspoon ground 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

1/2 cup unsalted butter (112g), cold and cut into cubes

3/4 cup brown sugar (158g), dark preferred

1/4 cup granulated sugar (50g)

1 large egg

1 tablespoon molasses (15ml) (not blackstrap)

1 teaspoon vanilla extract

1 cup white chocolate chips (180g) or chocolate chunks

Instructions:

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.

Mix the Wet Ingredients:

In a large bowl, beat together the cold butter, brown sugar, and granulated sugar until no lumps of butter remain.

Add the egg, molasses, and vanilla extract, then beat until combined.

Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, stirring with a hand mixer on low speed. Once combined, switch to a spatula and fold in the white chocolate chips.

Form the Dough:

Use a large cookie scoop to form dough balls of about 1/4 to 1/3 cup each. Place the dough balls on a plate and cover. Freeze for at least 30 minutes or up to 48 hours for best results.

Bake the Cookies:

Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.

Place the frozen dough balls on the cookie sheets, about 3-3.5 inches apart. Bake one sheet at a time in the center of the oven for 14-17 minutes, or until the tops are just set.

Cool: