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Bakery Style Gingerbread White Chocolate Chip Cookies

Bakery Style Gingerbread White
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Soft & Spiced Bakery Style Gingerbread White Chocolate Chip Cookies

Ingredients

Scale
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar (light or dark, packed)
  • ¼ cup granulated sugar
  • 1 large egg
  • ⅓ cup molasses (not blackstrap)
  • 2¼ cups all-purpose flour
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ¾ tsp baking soda
  • 1½ cups white chocolate chips
  • Optional: coarse sugar for rolling

Instructions

  1. Beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  2. Mix in the egg and molasses until smooth, scraping down sides as needed.
  3. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a separate bowl. Gradually add to the wet mixture until just combined.
  4. Stir in white chocolate chips gently using a spatula.
  5. Cover with plastic wrap and refrigerate for at least 1 hour (up to 24 hours).
  6. Preheat oven to 350°F (175°C). Scoop 2 tbsp of dough per cookie, roll in coarse sugar if desired, and place 2 inches apart on a lined baking sheet.
  7. Bake 10–12 minutes until edges are set but centers appear slightly underdone.
  8. Let cookies rest 5 minutes on the tray, then transfer to a wire rack to cool completely.

Notes

    Nutrition

    Find it online: https://keepityummy.com/bakery-style-gingerbread-white/

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