Bakery-Style Gingerbread White Chocolate Chip Cookies

If you’re looking for a festive cookie recipe that screams Christmas, chocolate chip gingerbread cookies are here to make your holidays extra special. These cookies are chewy, gooey, and packed with the perfect gingerbread flavor. The addition of creamy white chocolate chips takes them to a whole new level of decadence. Whether you’re making them for a cozy family night, a holiday gift exchange, or simply to treat yourself, this ginger and white chocolate cookies recipe is guaranteed to impress.

Why You’ll Love These Cookies

Bakery-style decadence: These cookies are large, slightly crisp on the outside, and wonderfully gooey in the middle.
Festive flavor: With warming spices like ginger, cinnamon, and nutmeg, every bite feels like Christmas.
Versatile for occasions: Perfect for gifting, sharing, or indulging.

Inspired by the viral cookie trends on Instagram and TikTok, these cookies will make your kitchen smell like a high-end bakery.

Ingredients You’ll Need

To recreate these heavenly cookies, gather these simple pantry staples:

Dry Ingredients:

• 1 2/3 cups all-purpose flour (209 grams)
• 1 tsp ground ginger (adjust to 1.5 tsp for extra spice)
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients:

• 1/2 cup unsalted butter (112 grams), cold and cubed
• 3/4 cup brown sugar (158 grams)
• 1/4 cup granulated sugar (50 grams)
• 1 large egg
• 1 tbsp molasses (15 ml, NOT blackstrap)
• 1 tsp vanilla extract

Add-ins:

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

Pro Tip: Measuring the flour accurately is crucial. Weigh it for precision or spoon it into your measuring cup and level it off with a knife.

Step-by-Step: How to Make Bakery-Style Gingerbread Cookies

1. Prep the Dough

1. Whisk dry ingredients. Combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a medium bowl. Whisking ensures the spices are evenly distributed.
2. Cream butter and sugars. In a large bowl, beat cold, cubed butter with brown and granulated sugar until smooth and creamy. Cold butter helps achieve that crispy exterior and gooey middle.

2. Mix and Chill

3. Add wet ingredients. Beat in the egg, molasses, and vanilla extract until fully combined.
4. Incorporate dry ingredients. Gradually mix the dry mixture into the wet mixture. Start with a few hand-stirs to prevent a flour explosion, then use an electric mixer on low.
5. Fold in white chocolate chips. Stir them in gently, ensuring every scoop of dough has plenty of creamy white chocolate.
6. Shape and chill. Form the dough into large balls (about 1/4 cup each). Place them on a plate, cover, and freeze for at least 30 minutes or up to 48 hours. Chilling is essential to prevent spreading.

Baking Perfect Gingerbread Cookies

3. Bake Like a Pro

7. Preheat the oven. Set it to 350°F (180°C) and line baking sheets with parchment paper.
8. Arrange cookies. Place dough balls 3 inches apart on the prepared sheets. Bake one sheet at a time in the center of the oven for 14–17 minutes. The tops should look set but still soft.
9. Cool on the sheet. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack. This prevents them from breaking apart while cooling.

Pro Tip: For a softer texture, slightly underbake the cookies.

Tips for the Best Gingerbread Cookies

Use regular molasses. Avoid blackstrap molasses, which can make the cookies too bitter.
Adjust spices to taste. Love spicy cookies? Add an extra 1/4 teaspoon of ginger or a pinch more cloves.
Freeze dough for perfect cookies. This step prevents spreading and enhances flavor.
Make smaller cookies. Use 1.5–2 tbsp dough balls for smaller cookies, baking for 8–11 minutes.

Customizing Your Cookies

Switch up the chocolate. Replace white chocolate chips with dark or milk chocolate for a flavor twist.
Add mix-ins. Chopped pecans or dried cranberries pair beautifully with the spiced dough.
Glaze it up. Drizzle with white chocolate or royal icing for a bakery-style finish.

FAQs: Gingerbread White Chocolate Chip Cookies

Can I use blackstrap molasses?

No. Blackstrap molasses is too strong and bitter for this recipe. Stick with regular molasses for the best flavor.

How do I store these cookies?

Store baked cookies in an airtight container at room temperature for up to 5 days. They’re best enjoyed fresh within 2 days.

Can I freeze the dough?

Absolutely. Shape the dough into balls, freeze them on a tray, and then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Related Recipes to Try

Soft and Chewy Chocolate Chip Cookies – Easy Recipe
The Ultimate Guide to Hot Cocoa Cookies
Festive Everything Cookies

Bring Bakery-Style Magic to Your Home

Baking these jane’s patisserie ginger cookies recipe-inspired treats will make your holidays unforgettable. From their festive aroma to their gooey centers, they’re everything you’d want in a Christmas cookie.

If you love this recipe, don’t forget to pin it on Pinterest or share it with your holiday-loving friends. Happy baking!

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