Gingerbread NYC Cookies!

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Deliciously Thick and Chunky Gingerbread flavoured Gingerbread NYC Cookies with White Chocolate Chips! 

It’s the season to be cosy, warm and enjoy all of the festive spirit… Honestly, winter is my favourite time of year without a doubt. I love the colder weather, I love being able to be cosy in the evenings and enjoy Christmas films.

I also like to bake cookies. Why would you not want to bake cookies at this time of year?! You all seem to utterly adore and enjoy my cookie recipes so I thought I would go all out and create a gingerbread flavoured one! 

This cookie recipe is, obviously, based on the NYC Chocolate Chip Cookie that I posted earlier this year, that quickly because the highest rated recipe on my blog! Still can’t believe just how many of you have baked them this year!

I am a firm believer if something works, don’t try and fix it or change it. It’s all about just change small elements to create new flavours, which is how my Triple Chocolate NYC Cookies occurred, and the Red Velvet NYC Cookies!

I will say, if you are after a gingerbread man recipe, go look at this one! This recipe is just gingerbread flavoured and themed, and it’s amazing, but I am still utterly in love with the classic gingerbread biscuit! 

For this recipe I decided to use ground ginger (obviously) as the main hint of flavour, and then some ground cinnamon and nutmeg for just that more warmth, and it is perfect. The flavours are the perfect balance. 

If you don’t want to use the cinnamon or nutmeg, that’s fine! I just love the combination of all of the flavours together. I feel like they are the perfect marriage with the white chocolate chips that make the cookies oh so gooey! For reference, I use this white chocolate in my baking!

Because the cookie dough uses dark brown soft sugar (to create that much more of a deeper treacle flavour), and the spices, the white chocolate seemed the best contrast! You can of course use milk chocolate, dark chocolate, or anything such as nuts! I love a combination of 150g of chocolate, and 150g of chopped nuts. 

Gingerbread NYC Cookies!

Deliciously Thick and Chunky Gingerbread flavoured Gingerbread NYC Cookies with White Chocolate Chips! 
5 from 15 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Christmas, Gingerbread
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 125 g Unsalted Butter/Stork
  • 175 g Dark Brown Soft Sugar (or light brown)
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional!)
  • 280 g Plain Flour
  • 1 + 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 300 g White Chocolate Chips/Chunks


  • Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy.
  • Add in your egg, and beat again. If using vanilla, add it in now!
  • Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the chocolate chips and beat again until they're distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 120g each!
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • Once baked, these will last for 4-5+ days!
  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • If baking from frozen, bake at the same temp but add 1-2 minutes extra baking time. 
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 
  • You can substitute or remove some of the spice if you want, but the weights/spices mentioned are delicious! 
  • I use this white chocolate in my baking!


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Sally
    November 25, 2020 at 11:19 am

    Hello! Would you recommend adding the cornflour/taking out some of the flour? 🙂 I’m planning on making these at the weekend and basically whatever you say is gospel haha! Thank you xx

    • Jane's Patisserie
      November 25, 2020 at 11:21 am

      Yep, you can do that as mentioned in the notes x

  • Nic | Nic's Adventures & Bakes
    November 24, 2020 at 4:51 pm

    Thanks for sharing, these look lovely, would substitute white chocolate for dark chocolate 🙂

  • Cal
    November 24, 2020 at 3:32 pm

    5 stars
    Great recipe!

  • Katerina
    November 24, 2020 at 11:34 am

    So tasty!but what about calories?

    • Jane's Patisserie
      November 24, 2020 at 1:18 pm

      As mentioned on a previous comment it’s calculated automatically and unfortunately its not worked. You will have to work it out yourself with the ingredients you have used.

  • Amelia
    November 24, 2020 at 11:19 am

    5 stars
    I made these this morning and they’re absolutely delicious! I had one while warm and had to stop myself from having another!
    Your recipes are so easy to follow and never fail to bring joy to my family, thank you Jane.

  • Leslie A.
    November 23, 2020 at 7:05 pm

    Quick question : do you think making the dough before and refrigerating these overnight would change the texture too much ?
    Thanks in advance. 🙂

    • Leslie A.
      November 23, 2020 at 7:16 pm

      *the day before

    • Jane's Patisserie
      November 23, 2020 at 8:36 pm

      No that’s absolutely fine – as mentioned on the post they can be frozen and baked as and when you want them too so the fridge is fine overnight! x

  • Eva
    November 23, 2020 at 6:57 pm

    Hello Jane, they look AMAZING!

    Two questions:
    1) Is the butter soft or cold in this recipe? (most NYC cookies recipe call for cold butter, that’s why I ask)
    2) Someone already asked you but you didn’t really answer: do you use cornstarch in your personal recipe or is it just an option? (I’m interested in the texture I can see in the picture, not another 😉 )

    Thanks a lot for a new beautiful recipe

    • Jane's Patisserie
      November 23, 2020 at 8:37 pm

      The cornstarch is optional because people get funny about it, but it makes the recipe better in my opinion. And baking spread can be fridge cold, and unsalted butter can be cold too, just takes more beating! I find room temperature butter too soft.

  • Lauren
    November 23, 2020 at 6:23 pm

    5 stars
    These are phenomenal!!
    How do you come up with your incredible recipes? I would love to be able to create my own for cookies and cakes!! I’ve tried so many of yours and they’re a winner every single time!! Just perfect!
    Do you start with a basic and then tweak it for all the relevant ingredients?
    Random question I know.. sorry 🙂

    • Jane's Patisserie
      November 23, 2020 at 8:38 pm

      All recipes are based on the same few, it’s just a matter of trying new flavours! For example all my cookies/cookie bars/NYC cookies are extremely similar. x

  • Tim Lee
    November 23, 2020 at 5:14 pm

    Can you sub the plain flour and baking soda for AP flour?

    • Jane's Patisserie
      November 23, 2020 at 9:10 pm

      I believe all purpose flour and plain flour are the same thing, so you still need the bicarbonate of soda and baking powder. x

  • Connie
    November 23, 2020 at 1:25 pm

    5 stars
    Absolutely delicious! I used light brown soft sugar so mine were a bit paler but they taste incredible, definitely going to make some more to give out at Christmas. I’m not usually a massive fan of cinnamon but because its such a small amount and mixed with other spices the flavours just work 🙂

  • Larece Younger
    November 23, 2020 at 1:51 am

    Is bicarbonate of soda, baking soda? What’s the oven in Fahrenheit? Thanks

    • Jane's Patisserie
      November 23, 2020 at 11:04 am

      Yes it is – and I believe 200 is about 390F, and 180 is about 350F. Always best to just google alternatives! x

  • Steph McGrath
    November 22, 2020 at 6:55 pm

    5 stars
    So tasty!

  • Kath
    November 22, 2020 at 3:48 pm

    5 stars
    I honestly didn’t think you could top your triple chocolate NYC cookies as they are incredible, but you actually have with this gingerbread version! I didn’t have quite enough chocolate chips in the cupboard so swapped out 100g of them for raisins and used the suggested tbsp cornflour and oh my days they were delicious! Gooey and chocolatey with a lovely warm hint from the spices – they are sooo good – I could have easily eaten the whole batch in one go! I’m not ashamed to say that I often feel like a kid at Christmas on a Saturday morning, waiting to see what amazing recipe you have come up with next! Thank you Jane. x

  • Michelle
    November 22, 2020 at 2:13 pm

    5 stars
    Amazing recipe! Delightfully flavourful and absolutely sinful! I adore the addition of the warm spices. These were a hit all around! I used flax egg (1 Tbsp ground flax seed with 3 of water) in place of the egg, and they turned out wonderful. Thank you for this recipe. I have been craving gingerbread and I will likely be making more by morning!

  • Gurmeet Khubbar
    November 22, 2020 at 1:31 pm

    You mentioned Stork butter, isn’t that mainly margarine? Or can I use an good butter or does it have to be European butter ? Or should it be margarine?

    • Jane's Patisserie
      November 22, 2020 at 3:41 pm

      Stork is a baking butter – I would personally say it’s reasonably different to most margarines, but is similar. Unsalted block butter is best!

  • Jeanette
    November 22, 2020 at 11:33 am

    Sorry to be thick, lazy, and behind the times, but would you please put measurements in cups etc as well?
    My 84 year old mind just isn’t so sharp for that-but I can still bake!
    Thanks so much!

    • Jane's Patisserie
      November 22, 2020 at 12:04 pm

      I’m afraid I do not measure in cups, sorry!

    • Michelle
      November 22, 2020 at 1:54 pm

      Conversions from grams are different from one ingredient to the next (so 300 grams to cups of one ingredient may be smaller than say 250 grams of another). That’s why many recipes don’t work out as well when people who aren’t able to weigh their ingredients look up basic gram conversions…there is a conversion for each individual ingredient and that is the best way to check their conversions. That being said, here are the gram to cup conversions:

      •125g Butter (or margarine)= 1/2 Cup Butter •175g Brown sugar= 1 Cup brown sugar
      •280g Flour= 2 1/4 Cups Flour
      •300g Chocolate chips/chunks= 1 1/2Cups Chocolate chips/chunks

      I hope this helps!

  • Michelle
    November 22, 2020 at 8:35 am

    Hi just wondering if these can be rolled & cut with a cookie cutter.
    Also have you ever cooked the mix as a tray bake?

    • Jane's Patisserie
      November 22, 2020 at 11:10 am

      If you roll and cut them, they won’t have the right texture/bake as they should, and they will most likely spread. But they can work as cookie bars baked into a 9″ square tin!

  • Louise
    November 21, 2020 at 10:12 pm

    5 stars
    Not made these yet but I will as love your cookie recipes. Not a fan of brown sugar,can I use white? I always use all white in any other cookie instead of some brown some white like you say to do but unsure on this one?

    • Jane's Patisserie
      November 22, 2020 at 11:12 am

      This one uses the dark brown sugar to get more of the gingerbread taste – without it wouldn’t be as gingerbready! It can work with granulated sugar, but yeah just a taste difference.

  • Ashley
    November 21, 2020 at 9:07 pm

    5 stars
    Christmas in a cookie thank you for this recipe. I can not wait to try more of your Christmas recipes. Will be putting these out for Santa on Christmas Eve

  • Judles
    November 21, 2020 at 8:54 pm

    5 stars
    Absolutely brilliant idea! I don’t really like gingerbread but my daughter loves them and they look so good I might even be converted! c

  • Aimee
    November 21, 2020 at 6:18 pm

    Fab recipe thank you Jane!
    I made these this afternoon and used a mix of white and dark chunks of chocolate and they were delicious!

  • Sarah walker
    November 21, 2020 at 6:09 pm

    5 stars
    Wow amazing, just made these tonight and they ate so easy to make and they are unreal , without a doubt one of my faves so far!!! LUSH!!

  • Danielle
    November 21, 2020 at 5:07 pm

    5 stars
    I made a batch of these today and they are just amazing!! I put Milkybar buttons in with them and what a treat!!

  • Bernadette
    November 21, 2020 at 3:34 pm

    5 stars
    OMG, Just made these cookies, They are to die for.
    Well done Jane . I love all your recipes.

  • Lucy
    November 21, 2020 at 3:26 pm

    Hi do you have the calorie count per cookie 🙂

    • Jane's Patisserie
      November 21, 2020 at 3:37 pm

      Unfortunately not – it’s calculated automatically and it just doesn’t want to work!

    • Sarah walker
      November 21, 2020 at 6:19 pm

      My motto is when you tear in half all calories fall out !!

  • Emma Brown
    November 21, 2020 at 2:46 pm

    Hi, should this be quite a wet sticky batter? I haven’t got round the putting them in the oven yet as they are still in the freezer but I had to add around 70g extra of flour to be able to roll the dough into balls! I’m hoping they will be okay, they look how cookie dough should look but just can’t believe how much extra flour I had to add. Xx

    • Jane's Patisserie
      November 21, 2020 at 3:38 pm

      No it shouldn’t – it has only 20g less flour that my other NYC cookies, but it does have the spices added in to counteract it. Did you melt the butter, or use anything that wasn’t quite right? I’d recommend maybe watching my NYC Cookie YouTube video as it may help you see why yours is so wet x

    • Sophie
      November 21, 2020 at 3:46 pm

      I have just made these and my mixture is a lot stickier than the other cookies I have made previously, the only thing I didn’t add was the vanilla…🤷🏼‍♀️

    • Jane's Patisserie
      November 21, 2020 at 5:52 pm

      I can only recommend the same as I did to Emma in checking what else you might have used – there really really isn’t much difference in the doughs in terms of dry ingredients x

  • Ruby
    November 21, 2020 at 2:02 pm

    Hi Jane
    Your recipes are amazing!
    Can you substitute the egg in this recipe?

    • Jane's Patisserie
      November 21, 2020 at 3:44 pm

      Have a look at my vegan cookie recipe – I use milk in that. But you can also try mashed banana, apple sauce, flaxseed etc! The usual sort of egg replacements. x

  • Elly Nunn
    November 21, 2020 at 1:31 pm

    When you say ‘if you want a lovely texture’ use some cornflour, what do you mean by ‘lovely texture’ and is this what you do?

    • Jane's Patisserie
      November 21, 2020 at 2:06 pm

      It’s hard to describe unless you try it – cornflour just creates a nicer texture in cookies (but some people get funny about it which is why it’s listed as an option) x

  • Haylie
    November 21, 2020 at 1:26 pm

    5 stars
    I always like adding a little bit of black pepper to my gingerbread spice mix 🙂

  • Emily
    November 21, 2020 at 12:59 pm

    5 stars
    Made a batch of these this morning and oh my they are delish!!!! My girls have said Santa would definitely want one of these with his Guinness this Christmas……and funnily enough my husband agreed! Great festive recipe!

  • Elar
    November 21, 2020 at 12:35 pm

    Making these this week

  • Melanie
    November 21, 2020 at 9:33 am

    Is there something I can replace the chocolate for and still make these. I can’t eat chocolate. Thank you

    • Jane's Patisserie
      November 21, 2020 at 10:47 am

      You can use nuts, or dried fruits for example – but without something melty they are slightly drier naturally!

  • Paula
    November 21, 2020 at 8:14 am

    These look delicious, I can’t wait to try these! Could you replace some/all of the white choc chips with dried fruit?
    Thank you xx

    • Jane's Patisserie
      November 21, 2020 at 10:49 am

      You can use nuts, or dried fruits (as mentioned on the post I like a 150g chocolate 150g nut mix) – but without something melty they are slightly drier naturally!

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