Bakery-Style Gingerbread White Chocolate Cookies Ingredients: 1¾ cups (219g) all-purpose flour 1 tsp ground ginger 1 tsp ground cinnamon ¼ tsp ground nutmeg ⅛ tsp ground cloves ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup (112g) unsalted butter, cold and cubed ¾ cup (158g) brown sugar ¼ cup (50g) granulated sugar 1 large egg 1 tbsp molasses 1 tsp vanilla extract 1 cup (180g) white chocolate chips Instructions: Mix dry ingredients: Whisk flour, spices, baking powder, baking soda, and salt together. Cream butter & sugar: Beat cold butter with brown and granulated sugars until combined. Add wet ingredients: Mix in the egg, molasses, and vanilla. Make dough: Gradually mix in dry ingredients, then fold in white chocolate chips. Freeze: Scoop into 8 large dough balls and freeze for at least 30 minutes. Bake: Preheat oven to 375°F (190°C). Place frozen dough balls on a parchment-lined baking sheet, spaced apart. Bake for 14–17 minutes until the tops are set. Cool & enjoy: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Tip: Don't overbake! The cookies will continue to firm up as they cool, keeping the centers deliciously soft and chewy