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    Home » Recipes » Blog Posts

    Bakery Style Gingerbread Cookies

    Published: Dec 9, 2022 · Modified: Apr 14, 2024 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    We're back!! And Just in time for Christmas baking!

    Bakery Style Gingerbread Cookies (NYC Gingerbread Cookies). These are HUGE and thick, chewy cookies filled with white chocolate and spiced like gingerbread. These are a must make this holiday season!

    Two halves of gingerbread cookies in a hand.

    The holiday season is upon us.... again! (seriously, where does the time go?), and I'm back with another Christmas or holiday themed recipe.

    I already have a Gingerbread Men recipe on my blog (very popular) but if you're after a quicker and easier gingerbread cookie recipe these holidays then this one is for you!

    Four gingerbread cookies with white chocolate chips on a white plate.

    These gingerbread cookies are soft, thick, chewy and packed full of white chocolate to balance all the spices that we add to make the gingerbread, well, gingerbread.

    The base of these cookies are inspired by my bakery style chocolate chip cookies which are everyone's favourite cookie recipe so I tweaked a few things to make the perfect bakery style gingerbread cookies as well.

    Close up of white chocolate chips in gingerbread cookies.

    Now, these cookies are huge! They're not called 'bakery style' (or NYC) cookies for nothing!

    However, if you want to double the amount of cookies you get from each batch, you can make these cookies smaller and just cook the cookies for a couple of minutes less.

    Half of a gingerbread cookie in a hand.

    How To Make The Bakery Style Gingerbread Cookies

    Ingredients for gingerbread cookies on a bench.
    Ingredients you need for the bakery style gingerbread cookies.
    Butter and sugar in a stand mixer.
    Add the cold butter, brown sugar and sugar to a stand mixer and beat together.
    Eggs added to sugar and butter in a stand mixer.
    Add the eggs and vanilla extract and beat through.
    White chocolate chips and flour in a stand mixer.
    Add the flour, cinnamon, mixed spice, ginger, baking soda, white chocolate and white chocolate chips to the mixer and mix through
    Gingerbread cookie dough in a stainless steel bowl.
    The dough should be stiff. Place in the fridge to chill for 30 minutes if the butter is softening too much.
    Gingerbread cookie dough balls on a baking tray.
    Place large balls of dough on a baking tray and chill for 30 minutes before baking!

    As you can see from the images above or the video linked below, these cookies are really quite simple to make. The key is to use cold butter.

    Bakery style gingerbread cookies with white chocolate chips.

    You might see from the video and the images, that my cookies spread a little bit. This is because I am in Australia where it is extremely hot at Christmas time and my butter refused to stay cold!

    If this also happens to you then just keep putting the dough into the fridge as many times as you need but honestly, there isn't much you can do in the kind of heat Australia is getting at the moment!

    The spreading isn't the end of the world as the cookies still remain thick, chewy and soft.

    Bakery style gingerbread cookies on a white plate.

    More Christmas Baking Recipes:

    • Gingerbread Men Recipe
    • Chocolate Yule Log
    • Christmas Tree Brownies
    • Gingerbread Cupcakes
    • Gingerbread Cake
    • Peppermint Chocolate Christmas Cookies
    Hand holding two halves of gingerbread cookies.

    Did you make this recipe? If so, show me your creation! Tag me on Instagram @lightscamerabake and #lightscamerabake to be featured.

    Also don't forget to subscribe to my YouTube Channel for more fun baking videos.

    Hand holding two halves of gingerbread cookies.
    Print Recipe
    5 from 1 vote

    Bakery Style Gingerbread Cookies

    These are HUGE and thick, chewy cookies filled with white chocolate and spiced like gingerbread. These are a must make this holiday season!
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Chilling1 hour hr
    Total Time1 hour hr 50 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 10 Cookies
    Calories: 553kcal
    Author: Emma Burton

    Equipment

    • 2 Cookie Trays

    Ingredients

    • 1 Cup Butter, Cold and in chunks (220g)
    • ¾ Cup Brown Sugar (150g)
    • ½ Cup Sugar (100g)
    • 2 Large Eggs
    • 1 Tbsp. Vanilla Extract
    • 3 and ½ Cups All Purpose Flour (420g)
    • 1 Tbsp. Cornflour
    • 1 teaspoon Baking Powder
    • 1 Tbsp. Ground Ginger
    • 1 Tbsp. Ground Cinnamon
    • 1 teaspoon Mixed Spice (Or all spice)
    • 1 Cup White Chocolate Chips (190g)
    • 80 g White Chocolate, Chopped coarsely
    Metric - US Conventional

    Instructions

    • Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
    • With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
    • There should still be clumps of butter visible.
    • Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
    • In a separate bowl, mix the flour, cornflour, baking powder, ginger, cinnamon and mixed spice together.
    • Add the flour mixture to the wet ingredients. The batter will be quite stiff.
    • Chop up the white chocolate chocolate and add that and the white chocolate chips and stir in.
    • Divide the mixture into around 8-10 large balls and arrange on the prepared pan. Only four to a tray as they will spread.
    • I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
    • Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
    • Bake for around 15-20 minutes. The dough will still be a little soft to the touch.
    • Serve warm with some ice cream or eat at room temperature.
    • The cookeis can be stored in an airtight container for up to a week.

    Video

    Nutrition

    Serving: 1Cookie | Calories: 553kcal | Carbohydrates: 74g | Protein: 7g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 90mg | Sodium: 218mg | Potassium: 168mg | Fiber: 2g | Sugar: 37g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!
    pinterest two image with text.

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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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