These Gingerbread & White Chocolate Cookies are the perfect festive cookie. Perfectly spiced with the addictive flavours of gingerbread and packed full of white chocolate; these soft cookies really are irresistible.
Festive Gingerbread & White Chocolate Cookies
I’m sure people have been making gingerbread & white chocolate cookies for years, but the supermarkets here in the UK seem to have really embraced them recently.
Although I have tasted the Sainsbury’s version too, the M&S cookies were the ones I wanted to replicate. Perfectly soft cookies with delicious gingerbread flavours and bursting with white chocolate.
Although these cookies have festive flavours, I’d happily make and eat these year round. They are just too good to only make at Christmas. But make sure you bake plenty – you’ll want to give some as gifts and make sure you have enough for yourself too!
which white chocolate is recommended to use?
You can use whichever white chocolate you like for these cookies. The most common chocolate to use in cookies would be chocolate chips or chunks. However even the chocolate chunks were a little too small for the effect I was looking for.
I prefer to chop up a block of good quality white chocolate. This way you can make sure the chocolate is in nice big chunks. I like to really see the white chocolate in the finished cookies as well as tasting it.
Don’t forget the additional chocolate for the top of the cookies! The cookies will always taste delicious, but adding an extra chocolate flourish to the top really makes them look that extra bit special.
don’t overbake your cookies
The secret to a perfectly soft cookie is to make sure you don’t overbake them. This means that they are probably going to look a little underbaked when you take them out of the oven – but that’s ok!
They should look a very light brown colour and be pretty soft in the centre. Don’t panic because they do firm up slightly as they cool which is why you have to make sure you don’t bake them for too long!
When you get them out of the oven, don’t be tempted to move them to a cooling rack too soon. If you try to move the cookies before they have set and started to cool, they will break and you will end up with a cookie mess.
Leave them on the trays for around 10 minutes before carefully transferring them to a wire rack.
Now I will try not to judge, but if you like a crisper cookie just bake them for 3-4 more minutes.
how many cookies does this recipe make?
I have chosen to make these cookies quite large – think the size you’d buy from the bakery at a supermarket. I always use an ice cream scoop to portion out my cookies because then you get even sized cookies. Plus it is the easiest and quickest way to form cookie balls in my opinion.
With my 5cm ice cream scoop, this mix makes 12 large cookies. You can of course use a smaller scoop where you would probably make around 25-30 cookies.
how long will these cookies keep for?
These cookies will keep for 4-5 days in an airtight container. However they are at their absolute best the day they are baked.
As the days pass the cookies do get firmer. You may want to give them a quick blast in the microwave to soften them up again.
You could also reheat them for a bit longer in the microwave. Heat them until they become really gooey and serve them with ice cream for an absolutely delicious dessert.
If you don’t want to eat the whole batch in a few days then I would recommend freezing some for another time.
how to freeze Gingerbread & White Chocolate cookies
One of the reasons I love cookies so much is how easily they are to freeze.
If you want to freeze the cookies, make them as the recipe states below. Place them on a baking tray – you don’t have to leave much of a gap between them, just enough so they aren’t touching.
You can add the additional chunks to the top of the cookies before you freeze them. Then put the baking tray in the freezer for around one hour until the cookies have become firm.
When they are firm, you can take the cookies off the baking tray and transfer them to a bag or container until you need them.
When you want to bake them you have two options. You can put them on a baking tray – making sure you leave room for them to spread; and bake straight away.
They will take up to five minutes longer than the recipe states if you bake them this way and you need to keep an eye on them.
If you aren’t feeling confident with this method, leave them to warm up slightly for 10-15 minutes before you bake them. This way they only need 10-11 minutes until they are baked to perfection.
I love freezing cookies because you can grab out a couple of cookies and have freshly baked cookies whenever you want. Who doesn’t want that?!
Air fry your cookies
If you are looking to bake a couple of cookies, the air fryer is a fantastic way to do so. You can have freshly baked cookies in just 6-7minutes with no need to wait for your oven to preheat.
As with baking the cookies in the oven, make sure you leave enough space for the cookies to spread as they bake. For more air fryer cookie tips, check out my full post.
Other recipes you might like
- Cranberry & White Chocolate Cookies
- White Chocolate & Peanut Butter Cookies
- Chocolate Chip Cookies
- Salted Chocolate Chunk Cookies
- Cinnamon Cookies
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Gingerbread & White Chocolate Cookies
These Gingerbread & White Chocolate Cookies are the perfect festive cookie. Perfectly spiced with the addictive flavours of gingerbread and packed full of white chocolate; these soft cookies really are irresistible.
Ingredients
- 125 g margarine or unsalted butter
- 225 g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 225 g self raising flour
- 1½ tsp ground ginger
- ¼ tsp mixed spice
- ¼ tsp table salt
- 200 g white chocolate
To finish
- 50 g white chocolate
Instructions
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Preheat the oven to 180ºC (fan assisted, 200℃ non fan). Line baking trays with greaseproof paper or silicone liners and set aside
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Add 125g margarine and 225g light brown sugar to a bowl and cream together until light and fluffy
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Add 1 egg and 1 tsp vanilla extract and mix to combine
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Add 225g self raising flour, 1½ tsp ground ginger, ¼ tsp mixed spice and ¼ tsp table salt
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Stir to combine before adding in 200g white chocolate and mixing again
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Use a cookie scoop to portion the cookie dough into 12 balls and put them onto the prepared trays making sure you leave a lot of space for them to spread as they bake
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Add 50g white chocolate to the top of the cookies
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Bake for 9-11 minutes. They will be very soft as they come out of the oven and still quite pale
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Leave to cool on the tray for at least 10 minutes before transferring to a wire rack to cool completely
Recipe Notes
Nutritional information is given as a guide only and may vary.
Lesley says
You had me at the idea of gingerbread in a cookie, These were so easy to bake and tasted amazing. I doubled the batch of dough and put half in the freezer to bake on Christmas Eve.
Janice says
Wow, these are even better than the supermarket ones and your recipe is easy to follow. My grandchildren loved helping to make them and then ate the lot!
Chloe says
Loved these, I didn’t get the chance to have the M&S ones so I made these instead!