White Chocolate Gingerbread Cookies

Total Time 1 hr 33 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8
Calories: 430
Description

Thick, spiced gingerbread cookies filled with white chocolate chips. These bakery style cookies are soft in the middle, lightly crisp at the edges, and easy to make with a short chill before baking.

Ingredients
    For the Cookies
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup dark brown sugar (packed)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups white chocolate chips
Instructions
    Cream the butter and sugar
  1. 1
    Place the softened butter and dark brown sugar in a large mixing bowl. Beat with a hand mixer or wooden spoon until the mixture looks smooth, creamy, and slightly lighter in color. Scrape down the bowl so everything mixes evenly.
    2. Add the egg and vanilla
  2. 2
    Add the egg and vanilla extract to the bowl. Beat again until fully combined. The mixture should look glossy and thick. If it looks slightly split at first, keep mixing and it will come together.
    3. Mix the dry ingredients
  3. 3
    Add the all purpose flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and fine sea salt. Mix on low speed, or stir with a spatula, until a thick cookie dough forms and no dry streaks remain. The dough will be firm, which helps the cookies bake up thick.
    4. Fold in the chocolate chips
  4. 4
    Add the white chocolate chips and fold them through the dough until evenly spread throughout. Try not to overmix once the flour has disappeared.
    5. Portion the dough
  5. 5
    Divide the dough into 8 equal portions and roll each one into a ball with your hands. Place the dough balls on a plate or tray lined with parchment paper. They should be large and rounded for a bakery style shape.
    6. Chill the dough
  6. 6
    Chill the dough balls in the refrigerator for 60 minutes. This helps the cookies hold their shape and gives them a thicker center. If your kitchen is very warm, do not skip this step.
    7. Prepare for baking
  7. 7
    Near the end of the chill time, heat the oven to 350 F. Line 2 baking sheets with parchment paper. Place 4 dough balls on each tray, leaving enough space for the cookies to spread.
    8. Bake the cookies
  8. 8
    Bake for about 12 to 14 minutes, until the edges are set and lightly golden but the centers still look a little soft. This slight softness is normal and helps keep the cookies tender once cooled.
    9. Cool before serving
  9. 9
    Leave the cookies on the baking sheets for 15 minutes so they can finish setting. Then transfer them to a wire rack to cool completely. Serve warm for softer white chocolate, or let them cool fully for a firmer cookie.
Note

Use softened butter, not melted butter, so the dough stays thick and easy to shape. If the dough feels too soft to roll, chill it for 10 minutes before portioning. Store the cookies in an airtight container at room temperature for up to 4 days. To refresh them, warm a cookie in the microwave for about 10 seconds. The baked cookies can be frozen for up to 2 months. Cool completely, wrap well, and thaw at room temperature before serving. The unbaked dough balls can also be frozen for up to 2 months. Bake from cold and add 1 to 2 extra minutes if needed. If your cookies spread too much, the dough likely needed more chilling time or the butter was too warm. Chill the remaining dough before baking the next tray.

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