Gingerbread NYC Cookies!
Thick and chunky gingerbread cookies packed with warm holiday spices and creamy white chocolate chips. Soft in the center, crisp at the edges—perfect for cozy baking season!
Equipment
- 1 Mixing bowl Large
Ingredients
Gingerbread Cookie Dough
- 125 g Unsalted butter soft but not melted
- 175 g Dark brown soft sugar or light brown
- 1 Egg medium
- 1 teaspoon Vanilla extract optional
- 280 g Plain flour
- 1 ½ teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 ½ teaspoon Baking powder
- ½ teaspoon Bicarbonate of soda
- ½ teaspoon Sea salt
- 300 g White chocolate chips
Instructions
Baking Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Cream together the softened unsalted butter and dark brown soft sugar until light and fluffy.
- Add in the egg and vanilla extract (if using), and beat until smooth.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda, and salt.
- Gradually mix the dry ingredients into the wet mixture to form a thick dough.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
- Shape dough into balls of about 100 grams each and space them evenly on the tray.
- Bake in the oven for 12–14 minutes, or until edges are set and centers look slightly soft.
- Allow cookies to cool on the tray for at least 30 minutes before serving.
Notes
Store cookies in an airtight container for up to 5 days. Freeze raw dough or baked cookies for later. Reheat briefly in the microwave or oven for that fresh-baked feel!