Soft Chewy Holiday Cookies With Creamy Frosting

Elevate your holiday baking with these irresistible Bakery Gingerbread White Chocolate Cookies. Perfect for cozy winter evenings or as a thoughtful homemade gift, these treats combine the spicy warmth of molasses and ginger with the sweet, velvety finish of premium white chocolate chips. If you are looking for the ultimate Christmas cookie recipe that saves time without sacrificing bakery-quality flavor, look no further. These cookies are quick to prepare and even faster to disappear, making them the star of any holiday gathering or cookie exchange. Get ready to fill your kitchen with the nostalgic, heartwarming aroma of festive spice and sugar! 🍪

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies

📝 Ingredients List

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
1 cup high-quality white chocolate chips

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large mixing bowl
Electric hand mixer or stand mixer
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Wire cooling rack
Spatula

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy. 🥣
Add the egg and molasses to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes until the edges are set but the centers remain soft. Allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. ✨

💡 Pro Tips Section

Storage: Keep these cookies in an airtight container at room temperature for up to 5 days to maintain their soft texture.
Perfect Chew: Do not overbake! Removing them when the center looks slightly underdone ensures a soft, bakery-style chew.
Flavor Boost: If you love a stronger spice profile, add an extra 1/2 teaspoon of ground ginger to the dry mixture.

Variations

Nutty Crunch: Fold in 1/2 cup of finely chopped pecans or macadamia nuts for extra texture.
Citrus Zest: Add 1 teaspoon of freshly grated orange zest to the dough for a bright, refreshing aromatic note.

FAQ

Can I freeze these cookies? Yes! You can freeze the shaped dough balls before baking. When ready, simply add an extra minute to the baking time.

Are these cookies gluten-free? This recipe uses all-purpose flour; however, you can swap for a high-quality 1:1 gluten-free baking blend for similar results.

Bakery Gingerbread White Chocolate Cookies

Author: Samantha Jones
Total Time: 25
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Elevate your holiday baking with these irresistible Bakery Gingerbread White Chocolate Cookies. Perfect for cozy winter evenings or as a thoughtful homemade gift, these treats combine the spicy warmth of molasses and ginger with the sweet, velvety finish of premium white chocolate chips. They are quick to prepare, saving time without sacrificing bakery-quality flavor, and are sure to be the star of any holiday gathering. These soft, chewy cookies are guaranteed to fill your kitchen with the heartwarming aroma of festive spice and sugar.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
1 cup high-quality white chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy.
Add the egg and molasses to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the white chocolate chips by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes until the edges are set but the centers remain soft.
Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Keep these cookies in an airtight container at room temperature for up to 5 days to maintain their soft texture.
Perfect Chew: Do not overbake! Removing them when the center still looks slightly soft ensures a perfect chewy texture.

Prep Time: 15
Cook Time: 10
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 12g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg