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Bakery-style gingerbread cookies decorated with icing on a plate

Bakery Style Gingerbread Cookies

Delightful soft gingerbread cookies filled with creamy white chocolate chips, perfect for any occasion, especially during the holidays.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's softened for easy mixing.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup molasses Can be substituted with honey or maple syrup.
  • 1 cup white chocolate chips For extra sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add the egg and molasses, and mix well.
  4. Gradually add the dry ingredients to the wet mixture and mix until combined.
  5. Fold in the white chocolate chips.
  6. Drop large spoonfuls of dough onto prepared baking sheets, spacing them apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  2. Let them cool on the sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for about 30 minutes before baking for thicker cookies. Add a pinch of nutmeg for extra warmth in flavor. For a firmer cookie, bake for an additional 1-2 minutes.