If you're looking for something quicker and potentially tastier to do with gingerbread other than gingerbread men, then we guarantee you'll love these.
These Chunky White Chocolate Gingerbread Cookies are soft, the flavours of the ginger and other spices are amazing and the white chocolate melts in your mouth, making a perfect festive sweet treat.
They're nice to dunk into a glass of milk (or hot chocolate), or to just have them by themselves. We enjoy eating them whilst watching our favourite Christmas films.
Anyway, let's get on with the festive recipe!
P.s. we're sure Father Christmas would LOVE these with a glass of milk on Christmas Eve 🎅
Happy Baking!
The Chai Home 😋
INGREDIENTS
130g Soft Butter
130g Light Muscovado Sugar
50g Golden Granulated Sugar
300g Plain Flour
1x Egg
2x Capfuls of Vanilla Extract
1x heaped tsp of Baking Powder
1/2 tsp of Baking Soda
Pinch of Salt
3x heaped tsp of Ground Ginger
1x heaped tsp of Ground Cinnamon
1x heaped tsp of Ground Nutmeg
240g of White Chocolate - broken into squares
METHOD
In a large bowl add the flour, baking powder, baking soda, salt, ginger, cinnamon & nutmeg and thoroughly mix together.
Using your free-standing mixing cream together the butter and sugars until fluffy.
Now add in the vanilla and egg.
Beat until thoroughly combined.
Add in your flour mixture, and slowly start to mix - you don't want flour everywhere. Gradually add a little more speed. Using a spatula turn off the mixer and scrape down the sides, if needed.
Once the flour and butter is thoroughly combined, go ahead and add in the squares of white chocolate.
Mix again until the chocolate is evenly distributed.
This mixture should make 8 chunky cookies, so go ahead and divide the dough into 8 equal cookie balls.
Now place the cookie balls into the freezer for 30 minutes.
During this time you can prepare your cookie sheet with parchment paper, and preheat the oven to 200C.
When it comes to baking time, we like to put 4 cookies to a sheet, so we end up baking them in 2 batches.
Do not press the cookies down, keep them in balls on the cookie sheet. Bake on top oven for 14 minutes.
When you take them out of the oven, then you can press them down slightly. DO NOT burn yourself! Use a spatula or the back of a spoon to do this.
Allow to sit on the tray for a few minutes before transferring to a wired cooling rack. They will be slightly soft when fresh out of the oven, however they will firm slightly as they cool completely.
Once cooled, serve and enjoy!
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