As the holiday season approaches, the aroma of freshly baked cookies brings warmth and cheer to every home. Among the wide array of festive treats, Gingerbread White Chocolate Cookies stand out as a showstopper. Created by Fiona Dowling, these bakery-style cookies are not your average gingerbread delights. They’re big, chewy, slightly gooey, and packed with the quintessential flavors of gingerbread. The addition of creamy white chocolate chips takes them to a whole new level of indulgence, making them the ultimate Christmas cookie. Whether you’re hosting a holiday gathering or simply indulging in a cozy moment, these cookies are a must-try for every festive baker.
PrintGingerbread White Chocolate Cookies
Spicy, sweet, and full of holiday cheer—these Gingerbread White Chocolate Cookies are the perfect festive treat! 🎄🍪 #HolidayBaking #GingerbreadGoodness #WhiteChocolateDelight #ChristmasCookies #SweetAndSpicy #FestiveFlavors #CookieGoals #BakingJoy #TisTheSeason #GingerbreadMagic
- Total Time: 30 minutes
- Yield: 8 large cookies
Ingredients
- All-Purpose Flour (1 2/3 cups or 209 grams): Provides the structure for the cookies.
- Ground Spices:
- Ginger (1 teaspoon, or 1 1/2 teaspoons for a stronger flavor)
- Cinnamon (1 teaspoon)
- Nutmeg (1/4 teaspoon)
- Cloves (1/8 teaspoon)
- Leavening Agents: Baking powder (1/2 teaspoon) and baking soda (1/2 teaspoon) for the perfect rise.
- Salt (1/4 teaspoon): Balances the sweetness.
- Unsalted Butter (1/2 cup or 112 grams): Cold and cubed, ensuring a tender, flaky texture.
- Sugars:
- Brown Sugar (3/4 cup or 158 grams, preferably dark) for moisture and depth.
- Granulated Sugar (1/4 cup or 50 grams) for balanced sweetness.
- Egg (1 large): Binds the ingredients and provides structure.
- Molasses (1 tablespoon or 15 ml, not blackstrap): Adds richness and that classic gingerbread flavor.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor.
- White Chocolate Chips (1 cup or 180 grams): Brings creamy sweetness to each bite.
Instructions
- Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. This ensures the spices are evenly distributed for a consistent flavor throughout. - Cream the Butter and Sugars
In a separate large bowl, beat the cold, cubed butter with the brown and granulated sugars until smooth and no visible lumps of butter remain. The cold butter contributes to the cookies’ chewy texture. - Incorporate Wet Ingredients
Add the egg, molasses, and vanilla extract to the butter mixture, beating until fully combined. The molasses imparts a deep, caramel-like flavor while also softening the dough. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Begin stirring by hand, then use a mixer on low speed to fully incorporate the ingredients without overmixing. - Fold in White Chocolate Chips
Stir the white chocolate chips into the dough, ensuring even distribution. - Shape and Chill
Form the dough into balls using about 1/4 to 1/3 cup of dough for each cookie. Place the dough balls on a plate, cover, and freeze for at least 30 minutes or up to 48 hours. Chilling is essential for maintaining the cookies’ shape during baking. - Bake
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats. Arrange the frozen dough balls on the sheets, leaving 3-3.5 inches (5-7 cm) of space between them. Bake one sheet at a time for 14-17 minutes, or until the tops look just set. - Cool
Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Measuring Flour: Always measure flour accurately to avoid dry cookies. Use a scale for precision or fluff the flour before spooning it into the measuring cup.
- Chilling the Dough: This step is crucial for achieving the perfect texture and preventing the cookies from spreading too much.
- Customizing Spices: Adjust the quantity of ginger for a stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Why These Cookies Are Irresistible
The allure of these cookies lies in their perfect balance of flavors and textures. The warm spices—ginger, cinnamon, nutmeg, and cloves—create a rich, aromatic profile, while the molasses lends depth and a hint of caramel. Each bite is complemented by the creamy sweetness of white chocolate chips, offering a delightful contrast to the spiced dough. These cookies are not only visually appealing with their bakery-style size but also incredibly satisfying, making them an instant favorite.
Ingredients
To recreate this delectable treat, you’ll need the following:
- All-Purpose Flour (1 2/3 cups or 209 grams): Provides the structure for the cookies.
- Ground Spices:
- Ginger (1 teaspoon, or 1 1/2 teaspoons for a stronger flavor)
- Cinnamon (1 teaspoon)
- Nutmeg (1/4 teaspoon)
- Cloves (1/8 teaspoon)
- Leavening Agents: Baking powder (1/2 teaspoon) and baking soda (1/2 teaspoon) for the perfect rise.
- Salt (1/4 teaspoon): Balances the sweetness.
- Unsalted Butter (1/2 cup or 112 grams): Cold and cubed, ensuring a tender, flaky texture.
- Sugars:
- Brown Sugar (3/4 cup or 158 grams, preferably dark) for moisture and depth.
- Granulated Sugar (1/4 cup or 50 grams) for balanced sweetness.
- Egg (1 large): Binds the ingredients and provides structure.
- Molasses (1 tablespoon or 15 ml, not blackstrap): Adds richness and that classic gingerbread flavor.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor.
- White Chocolate Chips (1 cup or 180 grams): Brings creamy sweetness to each bite.
Step-by-Step Instructions
- Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. This ensures the spices are evenly distributed for a consistent flavor throughout. - Cream the Butter and Sugars
In a separate large bowl, beat the cold, cubed butter with the brown and granulated sugars until smooth and no visible lumps of butter remain. The cold butter contributes to the cookies’ chewy texture. - Incorporate Wet Ingredients
Add the egg, molasses, and vanilla extract to the butter mixture, beating until fully combined. The molasses imparts a deep, caramel-like flavor while also softening the dough. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Begin stirring by hand, then use a mixer on low speed to fully incorporate the ingredients without overmixing. - Fold in White Chocolate Chips
Stir the white chocolate chips into the dough, ensuring even distribution. - Shape and Chill
Form the dough into balls using about 1/4 to 1/3 cup of dough for each cookie. Place the dough balls on a plate, cover, and freeze for at least 30 minutes or up to 48 hours. Chilling is essential for maintaining the cookies’ shape during baking. - Bake
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats. Arrange the frozen dough balls on the sheets, leaving 3-3.5 inches (5-7 cm) of space between them. Bake one sheet at a time for 14-17 minutes, or until the tops look just set. - Cool
Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.
Flavor and Texture
These cookies are a sensory delight. The first bite reveals a soft, chewy center with a slightly crisp edge. The spices create a warming sensation, complemented by the creamy bursts of white chocolate. The molasses enhances the overall richness, making these cookies a luxurious treat.
The aroma while baking is nothing short of magical—a mix of holiday spices with a hint of sweetness, evoking memories of cozy evenings by the fireplace.
Tips for Success
- Measuring Flour: Always measure flour accurately to avoid dry cookies. Use a scale for precision or fluff the flour before spooning it into the measuring cup.
- Chilling the Dough: This step is crucial for achieving the perfect texture and preventing the cookies from spreading too much.
- Customizing Spices: Adjust the quantity of ginger for a stronger or milder flavor.
Variations
- Dark Chocolate Twist: Substitute white chocolate chips with dark chocolate for a richer contrast to the gingerbread flavors.
- Nuts: Add chopped pecans or walnuts for a delightful crunch.
- Mini Cookies: Make smaller cookies using 1.5-2 tablespoons of dough. These bake faster and are perfect for holiday gift boxes.
Serving Suggestions
These cookies pair beautifully with a warm mug of hot cocoa or spiced apple cider. For a festive touch, drizzle melted white chocolate over the cookies or sprinkle them with edible gold dust.
Storage and Make-Ahead Tips
- Freezing Dough: Once the dough balls are firm, transfer them to a freezer bag and store for up to two months. Bake directly from frozen as needed.
- Storing Baked Cookies: Keep in an airtight container at room temperature for up to five days, though they’re best enjoyed fresh.
Conclusion
Gingerbread White Chocolate Cookies are more than just a treat—they’re a celebration of holiday flavors and traditions. Their perfect balance of spice, sweetness, and chewiness makes them an irresistible addition to any festive spread. Whether you’re an experienced baker or a beginner, this recipe is a joy to make and share. So, roll up your sleeves, preheat your oven, and let the holiday magic begin with these delightful cookies!