Bakery Gingerbread White Chocolate Cookies (Printable)

Soft, spiced gingerbread cookies with creamy white chocolate chips and a sugar-coated exterior.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 2 tsp ground ginger

03 - 1 1/2 tsp ground cinnamon

04 - 1/4 tsp ground cloves

05 - 1/4 tsp ground nutmeg

06 - 1/2 tsp baking soda

07 - 1/4 tsp 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 tsp pure vanilla extract

13 - 1 cup white chocolate chips

14 - 1/4 cup granulated sugar

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

04 - Mix in the molasses, egg, and vanilla extract until well combined.

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

06 - Fold in the white chocolate chips until evenly distributed.

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

08 - Bake for 10–12 minutes, until the edges are set but the centers are still soft.

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

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These cookies capture that perfect bakery texture, crispy edges giving way to wonderfully chewy centers
The warm spice blend dances beautifully with white chocolate, creating a sophisticated twist on classic gingerbread

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Underbaking by just a minute or two makes all the difference between soft cookies and hard gingersnaps
The sugar coating creates that beautiful crackled surface and adds a delightful crunch to every bite

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