Bakery Gingerbread White Chocolate Cookies That Stay Thick and Chewy

I bake these cookies most weekends. I like to make a batch and freeze some dough. They warm up fast and give us fresh cookies in minutes. Bakery Gingerbread White Chocolate Cookies fit that plan. I use them for quick snacks and small gifts.

I learned to keep the dough chilled. That step makes the cookies hold shape and bake more even. I also bake one sheet at a time. The cookies come out soft inside and slightly crisp on the edge.

This is a soft, spiced cookie with white chocolate bits. It tastes warm from ginger and cinnamon, and it has sweet white chocolate in each bite. People often make it for holidays, weeknight treats, or a simple bake sale item. It fits well with tea, coffee, or a casual dessert plate. The texture is slightly chewy and a bit puffy when done. For a different chewy spice cookie, try the chewy maple cinnamon cookies for ideas on mixing and chilling dough.

Why make this recipe

This cookie recipe is quick and flexible. It uses common pantry spices and easy prep. You can mix the dough in one bowl and chill it. The bake time is short and you can freeze dough balls for later. The flavor is familiar and mild, so many people like it. You can change spice level or use chunks instead of chips. It works for weekday snacks, simple dessert plates, or small batches when you don’t want a long bake day. The recipe also travels well for sharing.

How to make this recipe

Start by mixing the dry spices and flour. Then cream the butter and sugars, and add the egg and molasses. Fold in dry mix and white chocolate, form balls, then chill. Freezing the dough makes the cookies keep shape and makes them easier to bake straight from the freezer. Bake one tray at a time so heat stays even. For a different shaping idea, see the Boston cream pie cookies method for tips on handling dough and shaping rounds.

Ingredients

1¾ cups all-purpose flour (219 grams)

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

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup unsalted butter (112 grams) (cold, cut into cubes)

¾ cup brown sugar (158 grams) (I used dark)

¼ cup granulated sugar (50 grams)

1 large egg

1 tablespoon molasses (15 ml) (NOT blackstrap)

1 teaspoon vanilla extract

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

The flour and leavener give the cookie its lift. The spices give the main flavor and can be tuned to taste. Cold butter makes a denser, more bakery-style cookie when you beat it well. Brown sugar keeps the cookie moist and adds a deeper taste. Molasses gives a mild gingerbread note without being too sharp. White chocolate adds sweetness and pockets of creamy bite. This list keeps the cookie balanced and easy to mix.

Directions

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

In a separate large bowl, beat together the butter, brown sugar and granulated sugar until you no longer see lumps of butter.

Beat the egg, molasses and vanilla into the butter mixture.

Add the dry ingredients into the butter mixture. Give the mixture a few stirs by hand first, then beat together starting with the mixer on a low speed.

Turn off the mixer and stir in the white chocolate chips.

Form the dough into balls with about 1/4 to 1/3 cup of dough each – I use a large cookie scoop for this. Each cookie dough ball weighed about 3½ ounces (100 grams).

Place the dough balls on a plate and cover. Freeze for at least 30 minutes or place in a freezer bag and freeze for up to 2 months.

When ready to bake, preheat the oven to 375℉ (190℃) and line cookie sheets with parchment paper or baking mats. Place the firm cookie dough balls about 3.5-3 inches (5-7 cm) apart on the lined cookie sheets. Do not let the cookie dough balls warm up before baking.

Baking 1 sheet at a time in the middle of the preheated oven. Bake the cookies for about 14-17 minutes, or until the tops look set – you may start to see some cracks forming.

Cool on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. For perfectly round cookies, use a very large mug and place around each cookie (while the cookie is fresh from the oven and still on the cookie sheet). Gently swirl the mug around the cookie. It will gently press the sides of the cookie into a round, symmetrical circle.

Notes: Whisking dry spices first spreads the flavor evenly. Creaming butter and sugar well helps the dough hold pockets of air for a soft crumb. Chilling or freezing dough firms it so cookies do not spread too much. Bake one sheet at a time for even browning.

How to serve this recipe

Serve these cookies warm or at room temperature. They pair well with hot drinks like tea, coffee, or hot chocolate. For a simple dessert plate, add a few cookies with fresh fruit or a dollop of whipped cream. You can also sandwich a little frosting or cream between two cookies for a small treat. For gifting, stack them in a box with parchment paper or wrap a few in cellophane tied with a ribbon. They work well for casual snacks and small gatherings.

How to store this recipe

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them softer, add a small slice of bread to the container; the cookies absorb moisture and stay tender. For longer storage, freeze baked cookies in a freezer bag for up to 2 months. To freeze dough, place dough balls in a bag or tray and freeze; bake from frozen, adding a few minutes to the bake time. Thaw baked cookies at room temperature before serving.

Tips to make this recipe

Use cold butter cut into cubes for better texture if you want a bakery feel. Do not skip chilling the dough; it helps shape and depth of flavor. If dough feels dry, add a teaspoon of milk. If cookies spread too much, chill the tray for 10 minutes and then bake. For even baking, rotate the cookie sheet halfway through if your oven has hot spots. For more shaping and mixing tips, see these chocolate peanut butter cookie tips that match many common fixes.

Variation

Swap white chocolate chips for dark chocolate chunks for a less sweet bite. Increase ginger to 1½ teaspoons for a stronger ginger flavor. Add ½ cup chopped pecans or crystallized ginger for texture. You can reduce molasses slightly if you want a milder gingerbread note. These cookies work as a base, so small swaps keep the same bake time and texture. If you prefer a thinner cookie, press the dough balls flat before baking.

FAQs

Q: Can I use margarine instead of butter?

A: Butter gives the best flavor and texture. Margarine can work but may change spread and taste.

Q: Do I need to chill the dough?

A: Yes. Chilling firms dough and helps cookies keep shape.

Q: How do I get crackled tops?

A: Do not overmix. Use a firm dough and bake until tops set.

Q: Can I use dark brown sugar?

A: Yes. Dark brown adds a deeper flavor and more moisture.

Q: How long to freeze dough balls?

A: Freeze at least 30 minutes or up to 2 months in a bag.

Conclusion

This version makes a reliable, easy cookie you can bake any day. The spice mix and white chocolate give a clear, warm taste without fuss. You can freeze dough or bake fresh, and the results stay soft and tasty. For a bakery-style take, check Bakery Style Gingerbread White Chocolate Chip Cookies for a similar method. For a city spin on gingerbread cookies, see Gingerbread NYC Cookies! – Jane’s Patisserie. For a richer dessert idea that pairs the flavors, try Gingerbread White Chocolate Mocha Cheesecake.

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