Bakery Gingerbread White Chocolate Cookies

If you’re craving a festive treat, look no further than these Bakery Gingerbread White Chocolate Cookies. Perfectly chewy and bursting with gingerbread flavor, these cookies are a delightful addition to any holiday gathering or cozy night in. With their gooey white chocolate chips, they offer a unique twist on a classic favorite that will impress your friends and family.

Why You’ll Love This Recipe

• Irresistible Flavor – The warm spices combined with sweet white chocolate create a deliciously balanced cookie.
• Easy to Make – With simple ingredients and straightforward steps, you can whip these up without any hassle.
• Perfect for Any Occasion – Whether it’s Christmas or just a chilly evening, these cookies elevate any moment.
• Customizable – Feel free to adjust the spice levels or add your favorite nuts for an extra crunch.
• Impressive Size – These cookies are large and satisfying, making them perfect for sharing or indulging.

Tools and Preparation

Before you start baking your Bakery Gingerbread White Chocolate Cookies, gather some essential tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Cookie scoop
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack

Importance of Each Tool

• Electric mixer – Saves time and effort when creaming butter and sugars together for a smooth dough.
• Cookie scoop – Ensures uniform cookie sizes, helping them bake evenly and look professional.
• Baking sheets – Provides a sturdy surface for baking; using parchment paper prevents sticking and makes cleanup easy.

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Ingredients

For the Cookie Dough

• 1 2/3 cups all-purpose flour (209 grams)
• 1 teaspoon ground ginger (use 1 1/2 teaspoons for a stronger ginger flavor)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams) (cold, cut into cubes)
• 3/4 cup brown sugar (158 grams) (I used dark)
• 1/4 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)

How to Make Bakery Gingerbread White Chocolate Cookies

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside to keep the dry ingredients separate until needed.

Step 2: Cream the Butter and Sugars

In a separate large bowl, beat together the cold butter cubes with brown sugar and granulated sugar until there are no lumps of butter remaining. This creates a light and fluffy base for your cookie dough.

Step 3: Mix in Wet Ingredients

Add the egg, molasses, and vanilla extract into the butter mixture. Beat until everything is well combined.

Step 4: Combine Dry Ingredients with Wet Mixture

Gradually add in the dry ingredients by first giving it a few stirs by hand. Then mix on low speed until just incorporated; avoid overmixing to keep cookies tender.

Step 5: Add White Chocolate Chips

Turn off the mixer and gently stir in the white chocolate chips with a spatula until evenly distributed throughout the dough.

Step 6: Form Cookie Dough Balls

Using a large cookie scoop or your hands, form balls of dough weighing about 1/4 to 1/3 cup each. Place them on a plate and cover.

Step 7: Chill the Dough

Freeze the formed cookie dough balls for at least 30 minutes or up to 48 hours. This step helps maintain their shape during baking.

Step 8: Preheat Oven & Prepare Baking Sheets

When ready to bake, preheat your oven to 350°F (180°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.

Step 9: Arrange Cookie Dough on Sheets

Place chilled cookie dough balls on lined baking sheets about 3.5 inches apart. Ensure they remain cold before going into the oven for best results.

Step 10: Bake

Bake one sheet at a time in the middle of your preheated oven for about 14-17 minutes. They should look just set but soft on top when finished.

Step 11: Cool Before Serving

Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to wire racks to continue cooling completely. Enjoy!

How to Serve Bakery Gingerbread White Chocolate Cookies

These delightful bakery gingerbread white chocolate cookies are perfect for sharing or enjoying on your own. Their chewy texture and rich flavor make them an ideal treat for any occasion.

With a Hot Beverage

• Coffee – Pairing these cookies with a fresh cup of coffee enhances their flavors, making for a cozy experience.
• Tea – A warm cup of herbal or spiced tea complements the ginger spices beautifully.
• Hot Chocolate – For a sweet twist, enjoy these cookies with creamy hot chocolate topped with marshmallows.

As Dessert Platter

• Cookie Assortment – Serve alongside other festive cookies like sugar or snickerdoodle for a colorful platter.
• Ice Cream Sandwiches – Use two cookies to create a delicious ice cream sandwich filled with your favorite flavor.

Gift Giving

• Festive Packaging – Wrap them in decorative boxes or bags as thoughtful gifts during the holiday season.
• Cookie Jars – Fill mason jars with these cookies and tie with a ribbon for an eye-catching and delicious gift.

How to Perfect Bakery Gingerbread White Chocolate Cookies

Perfecting your bakery gingerbread white chocolate cookies is easy with the right tips. Follow these suggestions to achieve the best results.

• Use Cold Butter – Start with cold, cubed butter for a better texture that helps keep the cookies chewy.
• Chill the Dough – Freezing the dough balls before baking prevents spreading and keeps the cookies thick.
• Don’t Overmix – Mix just until combined to ensure your cookies remain tender and soft inside.
• Monitor Baking Time – Keep an eye on them; remove from the oven when they look just set for the perfect chewy center.
• Store Properly – Store in an airtight container at room temperature to maintain freshness.

Best Side Dishes for Bakery Gingerbread White Chocolate Cookies

These bakery gingerbread white chocolate cookies can be complemented by various side dishes that enhance their flavors and create a delightful dessert experience.

1. Vanilla Ice Cream – A scoop of classic vanilla ice cream pairs well, balancing the spiced flavor of the cookies.
2. Fruit Salad – A light fruit salad adds freshness and contrasts nicely with the rich sweetness of the cookies.
3. Cheese Platter – Offer a selection of mild cheeses, like brie or gouda, for a savory contrast.
4. Caramel Sauce – Drizzling warm caramel sauce over these cookies makes for an indulgent treat.
5. Chai Latte – The spices in chai highlight the ginger in the cookies while adding warmth and comfort.
6. Nutty Granola – Serve some crunchy granola on the side for texture contrast and added nutrition.

Common Mistakes to Avoid

When baking Bakery Gingerbread White Chocolate Cookies, it’s easy to make a few common errors. Here are some mistakes to watch out for:

• Incorrect Ingredient Measurements: Using too much or too little of an ingredient can change the cookie’s texture and flavor. Always use measuring cups and spoons for precision.

• Not Chilling the Dough: Skipping the chilling step can lead to cookies that spread too much while baking. Make sure to chill the dough for at least 30 minutes.

• Overmixing the Dough: Overmixing can result in tough cookies. Mix just until combined, especially after adding the dry ingredients.

• Baking on Unprepared Sheets: Baking directly on ungreased sheets can cause sticking. Always line your cookie sheets with parchment paper or silicone mats.

• Ignoring Oven Temperature: If your oven is not properly preheated, it can affect baking time and cookie texture. Use an oven thermometer for accuracy.

• Not Allowing Cookies to Cool Properly: Transferring cookies too soon can cause them to break apart. Let them cool on the sheet for at least 10 minutes before moving them.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 1 week.

Freezing Bakery Gingerbread White Chocolate Cookies

• Place cookies in a single layer in an airtight container.
• Can be frozen for up to 3 months.

Reheating Bakery Gingerbread White Chocolate Cookies

• Oven: Preheat to 350°F (180°C) and warm cookies for about 5-7 minutes.
• Microwave: Heat individually for about 10-15 seconds for a soft texture.
• Stovetop: Warm in a skillet over low heat for a couple of minutes.

Frequently Asked Questions

Here are some common questions about making Bakery Gingerbread White Chocolate Cookies:

Can I substitute ingredients in Bakery Gingerbread White Chocolate Cookies?

Yes, you can use different types of chocolate or adjust spices based on your preference.

How do I make my Bakery Gingerbread White Chocolate Cookies chewy?

Ensure you don’t overbake them; they should look set but still soft when taken out of the oven.

What’s the best way to decorate Bakery Gingerbread White Chocolate Cookies?

You can drizzle melted white chocolate on top or add festive sprinkles before baking.

How long do Bakery Gingerbread White Chocolate Cookies last?

They will stay fresh for about a week when stored properly, or up to three months if frozen.

Final Thoughts

Bakery Gingerbread White Chocolate Cookies are a delightful treat perfect for any occasion. Their chewy texture paired with sweet white chocolate makes them irresistible. Feel free to customize these cookies by adding nuts, dried fruits, or even adjusting spices to suit your taste!