Ginger & White Chocolate Cookies (Edit recipe)

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These warm, spiced cookies have a beautifully fresh ginger flavor—vibrant and aromatic, but never overpowering. Unlike gingerbread, the freshly grated ginger adds a bright, natural warmth that perfectly balances the rich brown sugar and creamy white chocolate. The browned butter deepens the caramel notes, while the white chocolate melts into little pockets of sweetness. Crisp on the edges, chewy in the middle—these are next-level ginger cookies.

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PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

12

Serves: 20

Ingredients

160 grams Butter, Unsalted
200 grams Brown Sugar, Dark is better
1 whole Egg
1 whole Egg Yolk
1 whole Vanilla Bean Pod, or 2 tsp vanilla extract
250 grams All Purpose Flour
4 tsp Ginger Root, about 3cm piece
1 tsp Nutmeg
0.5 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
185 grams White Chocolate, Roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown the butter in a saucepan over medium heat, swirling occasionally. It will foam, then turn golden brown with a nutty aroma. As soon as you see little brown flecks at the bottom, take it off the heat and pour into a bowl. Let cool slightly.
Add the dark brown sugar to the butter and whisk until combined. Let it cool for a few minutes before adding the eggs and vanilla—this stops the eggs from scrambling. Whisk until smooth.
Sift in the flour, ginger, nutmeg, baking powder, bicarb, and salt. Grate the fresh ginger directly into the bowl so all its juices go in. Stir until just combined.
Gently fold in the white chocolate chunks, being careful not to overmix.
Roll the dough into 20 even-sized balls and place on a tray. Chill in the fridge for 30 minutes.
Bake and shape the Cookies. Preheat the oven to 180°C (350°F). Place dough balls on a lined baking sheet, leaving space between them. Bake for 5 minutes, then press each one down with the bottom of a glass.
Bake for another 7 minutes, until golden on the edges but still soft in the middle. They’ll set as they cool, so don’t overbake!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	118
Fat:	7 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	16 g
Sodium:	46 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.