All-purpose flour. I bake with unbleached, purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free.
Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary.
Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
White Chocolate Chips. Only use high-quality white chocolate in baking! Read the ingredient list. If cocoa butter and sugar aren't the first two ingredients then do not buy them. My favorite variety in taste, texture and quality of ingredients is the Trader Joe's brand white chocolate chips.
Store these white chocolate chip gingerbread cookies in an airtight container at room temperature for 4-5 days. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays!
Freeze the baked cookies for up to 1 month in an airtight container in the freezer.I prefer to freeze the dough, rather than baked cookies. To do this follow these instructions:
Roll the dough into balls
Place dough balls onto a cooking sheet
Flash-freeze them in the freezer until hard.
Transfer to an airtight, freezer-friendly container or ziplock back and store until ready to bake.
To bake: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions and bake.