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White Chocolate Gingerbread Cookies

4.8
7
Notes
1 hr cook
Nothing beats a gently spiced cookie. Loaded up with incredible Dr. Oetker white chocolate chunks, these gooey snacks are going to change your life.
849 A8852 1 4
Serves
12
Unsalted Butter
Soft Dark Brown Sugar
Egg
Vanilla Extract
Plain Flour
Baking Powder
Bicarbonate Soda
White Chocolate
Ground Ginger
Ground Cinnamon
Ground Clove
Salt

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    Notes
    (5)

    C
    Catriona J.
    5 days ago
    Can you prep the dough the day before and chill overnight for cooking next day? x
    Elena S.
    Elena S.
    5 days ago
    ·
    Admin
    Yes, roll into balls and place in the fridge overnight- then cook straight from the fridge for a minute or two longer
    J
    Janie D.
    9 days ago
    The recipe says 'whisk until pale in colour' which seems impossible with butter and dark brown sugar! Unsure if the type of sugar listed is wrong, but mine turned out ok!
    Mob
    Mob
    9 days ago
    ·
    Admin
    Hi Janie. Thanks for flagging this! We've tweaked the instructions to make it less confusing. You should whisk the butter and sugar together until light and fluffy. Glad they turned out well for you anyway!
    A
    Alicia M.
    13 days ago
    Very tasty cookies and easy to make. I baked mine for around 16 mins rather than 12 because when I checked them they still seemed very soft, though they did also firm as they cooled down. Would make again!
    H
    Harry M.
    a month ago
    Unbelievably easy and amazing cookies!
    Ã
    ã“Rla B.
    a month ago
    Hands down best cookies!!

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
    View Chef profile

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