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White Chocolate Gingerbread Cookies

4.8
9
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.
Sophie Wyburd

Sophie Wyburd

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
    (7)

    C
    Charly P.
    8 days ago
    When dividing the cookies equally - I found roughly 60g gave me 12 cookies with around 110g left over so 69/70g should be about right for 12 equal cookies
    K
    Kate B.
    23 days ago
    These are incredible- I added cranberries to some and pistachios to others for Christmas gifts
    C
    Catriona J.
    a month ago
    Can you prep the dough the day before and chill overnight for cooking next day? x
    Elena S.
    Elena S.
    a month 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.
    a month 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
    a month 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.
    a month 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.
    2 months ago
    Unbelievably easy and amazing cookies!
    Ã
    ã“Rla B.
    2 months ago
    Hands down best cookies!!

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