White chocolate gingerbread cookies

    30 min

    A nice change of pace for Christmas or any time, these taste like your favourite gingerbread man turned into a chewy cookie! The white chocolate chips are divine, though you could use plain chocolate if desired.

    59 people made this

    Serves: 24 

    • 175g butter
    • 200g caster sugar
    • 1 beaten egg
    • 4 tablespoons treacle
    • 250g plain flour
    • 2 teaspoons bicarb of soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 340g white chocolate chips
    • 100g caster sugar, for rolling

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Beat together the butter with 200g sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and treacle. In another bowl, whisk together the flour, bicarb, ginger, cinnamon, cloves, nutmeg and salt; stir the flour mixture into the treacle mixture bit-by-bit. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
    2. Preheat oven to 180 C / Gas 4.
    3. Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in caster sugar, place onto an ungreased baking tray, and flatten slightly. Sprinkle a little extra sugar onto the cookie, if desired. Repeat for the rest of the cookies.
    4. Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking tray for about 1 minute before removing to finish cooling on racks.

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    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    I've been over this recipe several times and I'm sure I followed it to the letter.. but my cookies turned out AWFUL. They spread out to a cardboard-thin layer that covered the entire baking tray. I scraped them off and now they're cooled they're sort of like brandy snaps. The taste is fine, but don't make these expecting them to look anything like cookies!  -  12 Dec 2011


    OMG! These are delicious! Heavily spiced, and they get better with age. Don't roll in sugar. I did half rolled in sugar and half not, and everyone liked the unrolled ones better. The sugar masks the gingerbread taste, and they are plenty sweet without it. A keeper, especially for fall and the winter holidays. YUM!  -  29 Oct 2010  (Review from Allrecipes US | Canada)


    Tried these out even though it sounds like a Christmas cookie. Brought them to work and two batches were devoured. I would suggest to nix the last step of rolling dough in more sugar, as this cookie is sweet enough to kill a diabetic. Next time I make it, I will cut some sugar. They were pretty tasty.  -  29 Jul 2010  (Review from Allrecipes US | Canada)