Description
Indulge in the festive spirit with these Bakery Gingerbread White Chocolate Cookies, a perfect blend of chewy gingerbread and creamy white chocolate. Each cookie delivers a delightful burst of warm spices—ginger, cinnamon, and nutmeg—balanced perfectly by the sweetness of white chocolate chips. These large, gooey cookies are not only visually appealing but also incredibly easy to make, making them an ideal treat for holiday gatherings, cozy evenings by the fire, or as thoughtful gifts for family and friends. With their impressive size and decadent flavor, they are sure to become a holiday favorite.
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a bowl; set aside.
- In another bowl, beat cold butter with brown and granulated sugars until smooth.
- Add egg, molasses, and vanilla; mix until combined.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Fold in white chocolate chips with a spatula.
- Form dough into balls using about 1/4 to 1/3 cup per cookie and freeze for at least 30 minutes.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Arrange dough balls on sheets spaced three inches apart and bake for 14–17 minutes or until tops are just set.
- Cool on sheets for ten minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (60g)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg