Gingerbread NYC Cookies
These Gingerbread NYC Cookies combine deep molasses, warming spices, and creamy white chocolate in a soft, bakery-style cookie, perfect for cozy baking days or festive occasions.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it’s softened for easy mixing
- 3/4 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg Room temperature preferred
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips Or dark chocolate chips as a variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
- In a separate large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined to keep the cookies tender.
- Fold in the white chocolate chips gently.
- Drop spoonfuls of dough onto baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze in a freezer-safe container. Allow them to thaw at room temperature before serving.