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Deliciously thick and chunky gingerbread flavoured gingerbread NYC cookies with white chocolate chips! 

Winter baking

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!

Gingerbread spices

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! 

Recipe adaptations

You can of course use milk chocolate, dark chocolate, or anything such as nuts for these cookies! I love a combination of 150g of chocolate, and 150g of chopped nuts. 

NYC cookies are big, gooey and chunky and quite frankly AMAZING! However, if you wanted the same flavour but on a smaller scale, you can weigh each cookie to 60g and bake for 9 minutes – this creates half sized cookies! Enjoy!

Gingerbread NYC Cookies!

Deliciously thick and chunky gingerbread flavoured gingerbread NYC cookies with white chocolate chips! 
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
  • 175 g dark brown soft sugar (or light brown)
  • 1 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


  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Niamh on April 25, 2024 at 8:44 am

    5 stars
    Theses cookies are so good… everyone I have made them for has asked for more. The only question I have is sometimes I make them and they turn out sorter and others time not as soft… the first time I made then they less soft then the last batch I made and everyone seemed to love that more. Those ones were 50grams each. This time I made them at 80grams each and they turned out a lot softer just wondering what to do get that perfect balance or how I can achieve the same as the 50gram ones I made but I’m a bigger size

  2. Wyot on February 14, 2024 at 10:20 pm

    5 stars
    Wow these are perfect! Munching away right now. Perfect with some ice cream 🙌

  3. LL on December 15, 2023 at 10:03 pm

    5 stars
    Hi Jane, love these NYC cookies – thank you for sharing. What would bake time be for 40 g cookies? Baking for a large group, easier for everyone to enjoy! Cheers and Merry Christmas

  4. Sumera Akhtar on December 1, 2023 at 7:24 pm

    Hey Jane! Love all your recipes! Can I make this into an oatmeal style cookie? If so what quantities oats would you suggest? And what combination of fillings would you suggest please? And I was thinking of browning the butter, shall I let it set before creaming it?

  5. Hannah on November 20, 2023 at 4:18 am

    Hello! Is there any way you could cook them in an airfryer? I don’t have an oven – recently moved abroad!

    • Jordan on December 8, 2023 at 9:21 pm

      Hey! I made Jane’s Mini Egg NYC cookies in my air fryer. She has a recipe for Air Fryer cookies https://www.janespatisserie.com/2023/01/09/air-fryer-cookies/ and there’s a note in that recipe about cooking NYC cookies in an air fryer. They definitely work but it’s just a case of experimenting 🙂

  6. Sarah G on November 9, 2023 at 9:21 am

    5 stars
    These cookies are 11/10 🤩 I’ve made them for the last 3 years and I get such good reviews from friends and family every time. They’ve become known as ‘THE cookies’ in my friendship group 😂 The last couple of batches I’ve made have turned out the best, I’ve been using 80g for each cookie and baking for 10-12 mins. Thank you so much for the recipe! Xx

  7. Zahra on September 15, 2023 at 10:29 pm

    Would I be able to make a Berry flavoured cookie? Like add some pureed berries to the batter. If so, how would I go about that?

  8. Eva on March 23, 2023 at 11:30 am

    Could I roll the cookies into balls and then leave overnight to bake fresh the next morning?

    • Jane's Patisserie on March 23, 2023 at 2:17 pm

      Hiya!yes, just pop them in the fridge! Hope this helps! x

  9. Laura on January 22, 2023 at 5:03 pm

    5 stars
    Best cookies I have ever eaten. I’m so sad they are all gone now. Going to work my way through the other recipes on here

  10. Emma on December 13, 2022 at 7:15 am

    Hi, can I use baking spread instead of the butter? Thanks

    • Jane's Patisserie on December 15, 2022 at 12:46 pm

      Hiya! Yes, this should be fine! Hope this helps! x

    • Angelica on February 20, 2023 at 7:56 pm

      Can you convert the recipe instead of grams to cups?

  11. Ashley Mackay on December 12, 2022 at 9:50 pm

    Made these twice in the last week and they are fabulous! I have a hard time calling them gingerbread though since there isn’t any molasses in the recipe. I also noticed that mine were much lighter in color than the picture which made me think maybe there is molasses in them but you forgot to mention it in the ingredients. Either way… I would like to experiment with adding it so that I can get a more rich gingerbread flavor. Any suggestions? I understand that that is more liquid and might have to compensate in other areas. Let me know what you think. I might just give it a go and see what happens.
    Thanks for the yummy recipe!

    • Rylee on December 25, 2022 at 6:54 am

      My cookies came out lighter too. I came to the comments to hopefully find an answer as they really looked nothing like the picture. I used dark soft sugar and followed recipe and added vanilla, Made the smaller size and cooked for 9min. The cookies barely flattened, we’re pale in color. Would really like to know how to achieve the cookie in the picture.

    • Jane's Patisserie on January 3, 2023 at 10:40 am

      Hiya! The colour may just be due to how the photo is taken – so doesn’t matter! If your cookies did not flatten, this may be due to the balls being rolled too tightly, your oven being too hot or overworking the dough, Hope this helps! x

  12. FrankieG2H on December 12, 2022 at 1:03 pm

    I made these for the first time last week for a pre-Christmas family get-together and everyone loved them! So I’ve just made another batch, but this time made each dough ball about 40g, and I’m packaging them up in a lovely box & ribbon for Christmas presents for my kids’ teachers.

  13. Kate on November 23, 2022 at 12:50 pm

    Hi, when I bake these using gluten free flour they spread out and go completely flat! Any tips for how to stop this from happening?

    • Jane's Patisserie on November 29, 2022 at 3:26 pm

      Hiya! Try adding 2 tbsp cornflour, and try baking on a higher heat! Hope this helps! x

  14. Sarah on November 20, 2022 at 9:37 am

    Hi Jane. These are my favourite NYC cookies. Could I use this recipe to make one large cookie? Thank you.

    • Jane's Patisserie on November 28, 2022 at 3:40 pm

      Hiya! I personally have not tried this, through it is definitely worth a go! Hope this helps! x

  15. Marie on November 12, 2022 at 9:53 pm

    4 stars
    I loved the flavour of these cookies but they came out a bit more cakey than chewy for me. Maybe if you add an extra egg yolk it’ll come out chewier.

    • Jane's Patisserie on November 16, 2022 at 10:10 am

      Hiya! I would not advise adding any extra liquid (the egg) to these. As they are NYC style, they are naturally softer centred. Hope this helps! x

  16. Sonia Gomes on October 19, 2022 at 4:45 pm

    Hi Jane
    My son is celiac and I was wondering if you have ever tried making these cookies using Gluten Free Flour.

    Thaks Sonia

    • Jane's Patisserie on October 21, 2022 at 10:14 am

      hiya! Not personally, but it should be fine! Hope this helps! x

    • Phyllis Ference on November 2, 2022 at 12:13 pm

      Hi Jane I don’t tend to make large cookies I always use the small cookie scoop how long do I bake them and keep them as good as the large ones please thank you

  17. Joelle Hubery on August 28, 2022 at 7:05 pm

    Hi could I bake these pumpkin spice? How much pumpkin spice would you recommend adding to these ?

  18. Van on February 4, 2022 at 5:28 pm

    Hello Jane, what does the addition of cornflour do to the texture of the cookie?

    • Jane's Patisserie on February 15, 2022 at 2:19 pm

      Hiya! This makes the cookie softer and even more delicious! Hope this helps! x

  19. Laura smith on January 22, 2022 at 3:22 pm

    5 stars
    I’ve made these a few times now and there a family favourite now so thank you, but how would I make these cookies this style but without them being gingerbread I just want them choc chip ny style cookies

    • Jane's Patisserie on January 27, 2022 at 9:52 am

      Hiya! So glad you love them – try searching NYC Cookies on my blog – I have so many different recipes! Hope this helps! x

  20. Hannah on January 8, 2022 at 9:50 am

    I iust bought a kitchen aid mixer. What attachment works best for this recipe? Thank you x

    • Jane's Patisserie on January 13, 2022 at 11:56 am

      Hiya! I always use the Flexi Edge Beater or the Paddle attachment! Hope this helps! x

  21. Lauren on December 19, 2021 at 5:48 pm

    5 stars
    These are amazing! Such a lovely flavour and lovely and gooey in the middle! I usually opt for the cornflour method when making your NYC cookies but forgot on this occasion but they were just as yummy! Adding this recipe to my favourite bakes collection!

    • Lauren on December 19, 2023 at 9:34 pm

      5 stars
      Made these for the 2nd year running… taking them into work tomorrow. Such a simple recipe but so blooming yummy!

  22. Lakeia on December 19, 2021 at 1:16 am

    How can I get this recipe chewy? Do I add less flour?

    • Jane's Patisserie on December 20, 2021 at 9:30 am

      Hiya! Unfortunately NYC Cookies are never chewy, just soft centred! So for these, you will have to make them smaller and bake them for longer. Hope this helps! x

  23. Emily P on December 18, 2021 at 7:58 am

    5 stars
    Made these dairy free yesterday with vegan block ‘butter’, dark chocolate and 25g extra flour. They worked beautifully!! Excellent recipe!

  24. Niamh Sheridan on December 16, 2021 at 9:06 pm

    Hi Jane, love your recipes! Is dark brown muscovado sugar the same as dark brown soft sugar? Baked these loads of times, and they’re always delicious, but this time, they don’t seem quite right, and I’m wondering if it was the wrong type of sugar to use

    • Jane's Patisserie on December 20, 2021 at 11:00 am

      Hiya! No they are not the same – dark brown muscovado has larger granules, so will not work the same and should generally be avoided! Hope this helps x

  25. Robyn closs on December 14, 2021 at 3:55 pm

    I know you said in your recipe that they are best day one . Is there any chance you’ve tried freezing the baked cookies . I am wanted to try this recipe for a cookie box however I’d want to make them ahead of time if possible

    • Jane's Patisserie on December 20, 2021 at 10:30 am

      Yes absolutely! You can freeze these baked for up to 3 months! x

  26. Han on December 1, 2021 at 8:22 pm

    Would it be ok to cool the balls of dough in the fridge overnight? Will they need warming slightly before baking if they have been in there that long, or good to go straight in the oven?

    • Jane's Patisserie on December 2, 2021 at 2:47 pm

      Yes you can do this, they’ll be fine to bake straight away! Enjoy! x

  27. Hannah on November 28, 2021 at 3:44 pm

    Hi Jane, can this recipe be used to make 1 giant cookie ?

    • Jane's Patisserie on November 30, 2021 at 11:19 am

      Hiya! Take a look at my Gingerbread Cookie Bar Recipe – you can always remove the caramel! Hope this helps x

  28. Verity on November 28, 2021 at 11:05 am

    Can I remove the bicarbonate of soda and the baking powder?

    • Jane's Patisserie on November 30, 2021 at 11:16 am

      Hiya! No unfortunately you cannot as these are key ingredients. Hope this helps! x

  29. Claudia Bates on November 25, 2021 at 2:29 pm

    5 stars
    These are so delicous!

    • Jane's Patisserie on November 30, 2021 at 9:52 am

      Yaaay thank you so much! Enjoy! x

  30. Laura smith on November 23, 2021 at 3:50 pm

    5 stars
    Seen you on this morning and had to google search you I can not wait to make these for my family, I do howeve have a question does it have to have salt added if so does it have to be sea salt??

    • Jane's Patisserie on November 30, 2021 at 10:02 am

      Awww thank you! I would recommend using sea salt yes – but if you do use table salt then i’d recommend using just a pinch as it can taste stronger! Hope this helps, enjoy! x

  31. Sarah on November 23, 2021 at 3:17 pm

    All my family love ginger bakes so we can’t wait to try them! However, due to my daughters allergies, we are an egg-free household… as there’s only 1 egg in your recipe, do you think I could replace it with, say, a flax egg?

    • Jane's Patisserie on November 30, 2021 at 10:41 am

      Yes you could replace it with a flax egg! Hope this helps! x

  32. Si on November 18, 2021 at 9:56 pm

    Hi Jane. Once the cookies are rolled into balls, can they be kept in the fridge for 24-48 hours before baking? I have done this with normal cookies but not NYC.

    • Jane's Patisserie on November 22, 2021 at 3:14 pm

      Hiya! Yes – raw dough can be kept in the fridge for up to 48 hours before baking. Hope this helps! x

  33. GK on November 17, 2021 at 6:36 pm

    5 stars
    Just made these today and they are delicious. My friend even said it was one of the best cookies he ever had.

    • Jane's Patisserie on November 18, 2021 at 1:44 pm

      Yaaaay im so happy to hear that! Enjoy! x

  34. Valerie on November 12, 2021 at 6:49 am

    Soooo these sound & look amazing! But I have a question … the recipe makes 8 of your jumbo cookies (WOW) which normally would be good since I love the sound of these cookies but, how many will it make if your using a 2’’ scoop? I have to make 16dozen for a cookie swap and would love to make these but the amount of butter I would need for that many of these huge cookies is a red flag when making that many cookies. (Thinking…..guess I could modify an existing cookie recipe with your flavors) 🤔🤔🤔🤔 but I would still like it if you could answer my question thanks 😊 👍🏻

  35. Disha on November 2, 2021 at 1:32 pm

    5 stars
    How do we substitute egg in your recipes cause I don’t want to ruin the recipe. If you could please let me know

  36. Anila on November 1, 2021 at 12:29 pm

    5 stars
    I absolutely love your recipes! I do not bake regularly or well 😊 but when I follow your instructions I am doing quite a good job! So thank you for bringing the baker out in me 🥰
    I do have a question as I do not get all ingredients here, when you say brown sugar can this be muscovado?

    • Jane's Patisserie on November 9, 2021 at 10:18 am

      Ahhh im so happy to hear that, thank you! Sadly no it cannot – these are two different ingredients! Hope this helps x

  37. Essenam on November 1, 2021 at 9:54 am

    Hey can I use mixed spice in place of the spices there? If yes in same proportion?

  38. Rachael on October 21, 2021 at 9:01 pm

    Hi Jane, I’m just wondering if these can be made in to a cookie bar rather than individual cookies? Thanks

  39. Kate on September 22, 2021 at 7:01 pm

    If making these cookies gluten free, would you add any xanthan gum? If so, how much? Thank you!

    • Jane's Patisserie on September 23, 2021 at 10:52 am

      Many of my readers have made these gluten-free with a simple switch of flours!

  40. Danielle on June 28, 2021 at 6:55 pm

    Hi jane thesse look amazing, i was wondering if i could substitute some of the chcolcate for something like curious cinnamon cereal instead? As i want to make a cinnamon version, If so how much would you recommend? Or could i just add the cereal with the 300g of chocolate? Thanks

  41. Crea Mann on May 25, 2021 at 1:20 pm

    5 stars
    Love these but could I substitute the ground ginger for cinnamon and have cinnamon and white chocolate chip cookies as well?

  42. Amelia Tomkinson on February 24, 2021 at 9:04 am

    5 stars
    Just wondering how they would taste if I made them with half dark chocolate and half white?
    Is this a good idea or should I just stick to white?

    Thank you

    • Jane's Patisserie on February 24, 2021 at 10:49 am

      Ahh yes that would be delicious!! x

  43. Christine on February 21, 2021 at 3:48 pm

    5 stars
    I first made these just before Christmas and they were such a hit and highly requested! Even by those who don’t normally like ginger flavoured bakes ( I know, how can anybody not!!) or white chocolate. I have since made more batches and I imagine more will be made in the future.
    I love that the instructions are so clear and detailed, followed every single step and turned out great!
    Thank you Jane, I am so grateful I found your recipes! This one is a particular favourite and so delicious, worth making and not just for Christmas!

  44. Sarah on February 18, 2021 at 6:12 pm

    5 stars
    These are fantastic! The texture is perfect – crispy on the outside and soft and gooey inside. I made the oat and raisin cookies last week. They were brilliant and I didn’t think these ones could possibly be as good but they are. Love them both!

  45. Emily Whitfield on February 8, 2021 at 6:32 pm

    5 stars
    Absolutely unreal ! I have just made these and they are perfect !

  46. Eva on January 23, 2021 at 8:02 pm

    5 stars
    Tried these, they’re great!
    A nice Christmassy cookie, thick and fudgy!

    Thank you Jane!

  47. Alix on January 20, 2021 at 10:10 pm

    5 stars
    Hi Jane,

    Would it be okay to use gluten free flour?

    Take care

    Alix 🙂

  48. J on January 9, 2021 at 9:32 pm

    Hi Jane, thank you for the lovely recipe! When I made these, my batch didn’t flatten out at all (like how yours have done in your photo). I followed your recipe exactly and I made my cookie dough balls 60g and cooked them at 200deg for 9minutes. Any idea what could have gone wrong?

    • Jane's Patisserie on January 10, 2021 at 2:04 pm

      Likely the temp was too hot, but this can also happen if the cookie dough balls are rolled too tightly (which is easy to do when you don’t make the normal size)

  49. Kirsty on January 8, 2021 at 3:16 pm

    5 stars
    Out of all your NYC cookies… These just top them all!! I’m not sure how I didn’t eat them all in one day! You and your creations… Brilliant. Thank you.

    • Kelsey on December 22, 2021 at 4:09 pm

      Can someone help me check my conversions on this? Is 125g butter about 1/2 c?
      Brown sugar is it about 3/4c?
      And is the flour 1 3/4c?
      I know these aren’t quite exact. I don’t have a gram scale and I think I messed up the butter conversion already.

  50. N on January 3, 2021 at 8:32 am

    hey jane, Thank you for the lovely recipes can I just ask can the amount of chocolate be reduced in your NYC cookies as I find it to be too chocolate if so how much can I reduce it by x

    • Jane's Patisserie on January 3, 2021 at 11:57 am

      Yeah of course – just reduce it to whatever you want!

    • Meetu on October 13, 2021 at 6:38 pm

      Can i replace egg with something ?

    • Jennifer on November 7, 2021 at 4:07 pm

      I typically use 200g in the choc chip cookies. I did it the first time because I didn’t have enough chips in when I was baking but find it a nice amount. As Jane’s reply though, just use whatever amount you think you’d like.
      Looking forward to trying these ginger ones!

  51. Lolwa Al-Thani on January 2, 2021 at 5:42 pm

    5 stars
    definitely my new favorite cookie!

  52. Renate Fromson on December 31, 2020 at 11:57 am

    5 stars
    These are the best cookies I have ever made/ eaten! Thank you for all your recipes this year Jane, you have brought so much happiness to so many people and I am so grateful 💜

  53. Sienna on December 30, 2020 at 10:59 am

    Hi Jane, I’ve ran out of plain flour could I use self raising? I’m desperate to Mel these delicious cookies for a friend Xx

    • Jane's Patisserie on December 30, 2020 at 11:49 am

      Yes you can – use self raising and leave out the baking powder (still use the bicarb) x

  54. Julie Armstrong-Butler on December 29, 2020 at 9:53 am

    5 stars
    Amazing!!! i made small cookies (60g each) and there were huge. Everyone loved them.

  55. Kristie on December 24, 2020 at 11:49 pm

    3 stars
    I’m trying to make these now, but the dough is so dry. Not sure where I went wrong. I added the appropriate egg and butter quantity. Should the butter be melted or super soft?

    • Jane's Patisserie on December 26, 2020 at 9:52 pm

      The dough isn’t meant to be sticky or wet or anything – but how did you mix it? If it was by hand sometimes that can cause it as it can’t be beaten well enough! x

  56. Ashleigh on December 24, 2020 at 9:23 am

    5 stars
    Amazing!! Made these for friends and family, they absolutely couldn’t get enough of them. Made me feel so Christmassy! On to batch 2 and 3 now,

    Thank you xx

  57. Lauren on December 23, 2020 at 6:15 pm

    5 stars
    These cookies are absolutely amazing. The perfect Christmas cookie in my opinion. I have already baked them several times since the recipe was posted and they were delicious every time!

    • Alix on December 23, 2020 at 10:11 pm

      5 stars
      Perfect! I have made two batches today and couldn’t be happier. I haven’t never really baked before, but this recipe is fool proof! Thanks so much 🙂

  58. Rebecca Larter on December 22, 2020 at 10:37 pm


    Can I substitute ground ginger for freshly grated ginger?
    Seems like EVERY shop nearby has sold out of ground.

    • Jane's Patisserie on December 23, 2020 at 5:46 pm

      I genuinely don’t know I’m afraid! I haven’t baked these with fresh ginger before – I’m sure it would work I just don’t know the amounts x

  59. Laraine Atkinson on December 21, 2020 at 7:09 pm

    5 stars
    What an awesome recipe! I’ve been searching for ages for a thick cookie recipe. I’ve tried playing about with ingredients trying to perfect the perfect cookie. My search is now over! Thank you x

  60. Kegan on December 20, 2020 at 9:32 pm

    5 stars
    These were amazing. I used my food processor for handiness and was so easy. I didn’t have nutmeg so substituted with 1/2 tsp of mixed spice. Sooo yummy and kids and adults alike devoured them. Thank you Jane for a fab recipe x

  61. Lindsay on December 20, 2020 at 8:47 pm

    5 stars
    These cookies are incredible and perfect for the holiday season! Not to mention, they’re super easy to make!

  62. mervat dababneh on December 20, 2020 at 5:07 pm

    5 stars
    amazing delicious cookies ,especially for christmass season

  63. Helena Chatterjea on December 20, 2020 at 4:13 pm

    5 stars

  64. Anne Vernon on December 19, 2020 at 6:46 pm

    5 stars
    Loved the cookies perfect for christmas or actually any time. Will definitely cook them again.

  65. Lilli on December 18, 2020 at 4:22 am

    5 stars
    Absolutely delicious! Definitely a new favorite recipe.

  66. J on December 17, 2020 at 11:29 pm

    5 stars
    Omg these cookies are INCREDIBLE!!! They taste just like the Starbucks Cranberry Bliss Bar, minus the cranberries. I’ll have to add cranberries in next time! I’m also definitely going to double or triple the recipe next time and share with friends – they’re just that good.

  67. Sophie on December 16, 2020 at 5:44 pm

    5 stars
    Easy peasy and delicious — such a winner. Cannot wait to try your other NYC cookie recipes 🙂

  68. Catherine on December 16, 2020 at 1:13 pm

    5 stars
    These were delicious. I made them in 60g with light brown sugar so they were smaller and lighter in colour. Really easy to make would definitely make them again!

  69. Emily nichols on December 14, 2020 at 9:05 am

    5 stars
    Wow! They are amazing, best Christmas cookies ever!!!

  70. Rae Ann on December 13, 2020 at 11:25 pm

    5 stars
    I followed the recipe exactly and they turned out amazing!
    Thank you for sharing this delicious recipe!

  71. Megan on December 13, 2020 at 7:27 pm

    5 stars
    Best cookies I’ve ever made!!!

  72. Alex Lloyd on December 13, 2020 at 1:58 pm

    5 stars
    Absolutely amazing! A new winter tradition in our house. The whole family loves them, thank you Jane!

  73. Jane Glover on December 12, 2020 at 8:19 pm

    5 stars
    Fantastic – thanks for sharing. You suggest subbing some corn flour. I’m not sure what this is. Could it be called corn starch in the US?

  74. Rafaela on December 12, 2020 at 1:55 pm

    5 stars
    Hi, could I use solid coconut oil instead of butter? My idea is put it for a while in the fridge before cooking

    • Jane's Patisserie on December 12, 2020 at 5:06 pm

      I would recommend using butter personally!

  75. Mary on December 12, 2020 at 9:16 am

    5 stars
    Another delicious recipe to enjoy. These are absolutely AMAZING ❤️. The smell in the kitchen is just wonderful as well. As always, easy to follow instructions and a fool proof reliable recipe from Jane’s Patisserie. Happy Christmas Jane and thank you for another fab recipe xxx

  76. Megan on December 11, 2020 at 8:16 pm

    5 stars
    Lovely, instead of white chocolate I chopped up Cadbury’s chocolate orange buttons and they’re amazing!

  77. Miranda on December 11, 2020 at 9:39 am

    5 stars
    Got these in the oven now – but didn’t have white chocolate but happened to have some galaxy mini eggs. Yummy

  78. Marisa C on December 11, 2020 at 2:09 am

    5 stars
    These cookies tasted delicious, but I think something might have been off with my scale… is the dough supposed to be a bit crumbly? The cookies also really didn’t form a shape, they stayed pretty thick.

    Also, how did you gets yours to be such a pretty brown red color??thanks and love your recipes!

    • Jane's Patisserie on December 11, 2020 at 10:53 am

      How are you mixing the dough? And the colour comes from the spices and dark brown sugar! x

  79. Sam on December 10, 2020 at 11:20 pm

    5 stars
    These are amazing!
    Our first batch were perfect, we even substituted the flour for Gluten Free Plain Flour and they still turned out great. Hubby saw the giant cookie balls exclaiming ‘they’re massive!’, but they melted just enough in the oven to make the perfect consistency, he loved them.
    Our second batch we accidently had the temp too high and they came out a bit burnt on top and around the edges…. but still so yummy and soft on the inside! WIN!
    Thank you so much, these will become a Christmas staple treat in our house for years and years to come. 🙂

  80. Emily on December 10, 2020 at 4:20 pm

    5 stars
    Amazing! I have always struggled with getting the perfect cookie consistency but this recipe is perfect!

  81. Abbie on December 10, 2020 at 2:42 pm

    5 stars
    I baked these today but the smaller version and they taste amazing! But silly question .. how gooey are they supposed to be? The outside firmed up when cool but the inside was so gooey, is this how they are supposed to be or did I under bake them? I’m not complaining but don’t want other people to think I’ve not baked them enough 🙈

    • Jane's Patisserie on December 10, 2020 at 3:35 pm

      Yes they are indeed – NYC Cookies are classically huge with a lovely soft inside! x

  82. Carmel Gulliver on December 9, 2020 at 11:21 pm

    I have made these cookies twice this week after being given the nod from my daughter that they are delicious – she wasn’t wrong, first time I may have overcooked as made them smaller but they are still delicious, then remade them last night for less time and they are very moreish! Thank you for a great recipe.

  83. Kelly Bolton on December 9, 2020 at 9:50 pm

    5 stars
    I’ve been wanting to make these since the recipe was released. Made them tonight and they are delicious. Your recipes never fail and these have made me feel even more festive! Thank you for all your hard work that you put into each and every one of your recipes 🙂

  84. Lizi on December 9, 2020 at 8:30 pm

    5 stars
    I’ve had this recipe saved on my phone for weeks and finally got round to making them. Why did I wait so long?!? They are everything you want them to be and more! Absolutely delicious. I’m so pleased I have a stash in the freezer!

  85. Nicole McIntyre on December 9, 2020 at 6:00 pm

    5 stars
    My friend baked these the other day and they were beautiful! We both often use your recipes and can I just say nothing has disappointed us. You are fantastic!! Thank you so much for sharing them with us xx

  86. Jesse on December 9, 2020 at 3:55 pm

    Can I make the dough tonight, keep in the fridge overnight, and then bake the cookies tomorrow? Will I have to adjust oven temp/time? THESE LOOK AMAZING PS!

    • Jane's Patisserie on December 9, 2020 at 5:09 pm

      Yes for sure! The dough lasts in the fridge for up to 48 hours, but I would freeze it if it’s going to be any longer! You can just bake the same x

  87. Leah S on December 8, 2020 at 7:36 pm

    I am excited to make these for my family! I would like to add nuts as you mentioned.
    Which nuts are your favourite to use in these?

    • Jane's Patisserie on December 8, 2020 at 8:56 pm

      I love pecans, macadamias or pistachio! x

  88. Jodie on December 8, 2020 at 6:15 pm

    5 stars
    Absolutely amazing. Just wouldn’t use the 120g per cookie as they’re huge!!!

  89. DEMY on December 8, 2020 at 1:13 pm

    These look delish! Could I add melted butter instead of softened? Will there be any difference?

    • Jane's Patisserie on December 8, 2020 at 1:23 pm

      You do not want to use melted butter – you need cold baking spread or slightly softened block butter!

  90. Getta Hunter on December 8, 2020 at 1:00 pm

    5 stars
    This is my favourite cookie recipe as I love ginger. Thanks for sharing your wonderful recipes.

  91. Karys on December 8, 2020 at 12:42 pm

    5 stars
    Oh Golly! These are the best cookies I have ever made! Perfect for Christmas as I love the ginger bread feel for it. Didn’t have all the spices so only used ginger and cinnamon but still worked amazing.
    Will 100% be making these again.

  92. Nikola on December 8, 2020 at 8:56 am

    Can I make these with dark chocolate chip cookies? Will the consistency be still the same? Thank you xx

    • Jane's Patisserie on December 8, 2020 at 10:19 am

      Yes for sure! It should be the exact same x

  93. Sarah on December 8, 2020 at 3:27 am

    5 stars
    I don’t know why I made them, but they were super fun! I don’t like spiced gingerbread-type cookies, white chocolate, or thick gooey cookies, so these really didn’t have much going for them, but I still made them for fun, (and it was fun and easy!) and they taste good 🙂 If you like the taste of these types of cookies you will love these for sure, I very highly recommend.

  94. Louis on December 7, 2020 at 10:28 pm

    5 stars
    All of your NYC cookie recipes are amazing, but this is my favourite!

  95. Hannah Manton on December 7, 2020 at 9:50 pm

    5 stars
    I make a lot of these NYC cookies and they are insane. Just made the Gingerbread ones and I can’t wait to make more!!

  96. Sarah on December 7, 2020 at 9:42 pm

    5 stars
    These are AMAZING! so easy to make and they taste just like Christmas….delicious!

  97. Pippa on December 7, 2020 at 9:28 pm

    4 stars
    Pretty damned yummy! I made as per the recipe but made each cookie 60g, so twice the amount of cookies! I didn’t change the cooking times & this turned out just right. Still gooey in the middle &, once cooled, a good crunchy shell on them. For me they need more ginger, so will be experimenting next time I make them to see what my balance is. I may also change chocolate & add nuts for a little variety

  98. Hannah on December 7, 2020 at 9:27 pm

    5 stars
    Made this last night and took into work today. We all agreed what an amazing flavour combination! They were so tasty and just like a cookie should be crispy round the edges and soft in the middle. Yum yum!

  99. BevvyLoo on December 7, 2020 at 9:21 pm

    5 stars
    Absolutely love these cookies !! They smell just like Christmas to me 😍
    I’ve made them 3 times already as I love them so much … the 3rd time I swapped out some of the white chocolate chips for the same weight of chopped crystallised ginger & some mixed peel & they were just so yummy – I’m a big fan of ginger !!
    Can’t wait to make your gingerbread Rocky road & brownies now !!
    Your recipes are amazing Jane & so easy to follow. You’re my favourite Baker now 👩🏼‍🍳 💕

  100. Alyson on December 7, 2020 at 9:03 pm

    5 stars
    Loved these. And my 5yo loved helping out. Such a good recipe. We made the smaller ones and they were perfect so would do that again. We made the full batch but next time would probably freeze some to make when we fancied them 🙂

  101. Faye on December 7, 2020 at 9:03 pm

    5 stars
    Another amazing recipe! So lovely and soft with that perfect outside crunch! Could sit and eat these all day with a cuppa

  102. Wai on December 7, 2020 at 8:44 pm

    5 stars
    This is such a cracking cookie recipe… The ginger is well balanced with the chocolate another big hit in this household!

  103. Sally Roberts on December 7, 2020 at 8:37 pm

    5 stars
    Great recipe, the balance of ginger and white chocolate is just right!

  104. Claire on December 7, 2020 at 8:20 pm

    5 stars
    Absolutely delicious! A recipe that myself and my 9 year old son tried- fail safe!
    I made double the amount and froze half of the dough, ready for another day!

  105. SJ on December 7, 2020 at 8:20 pm

    5 stars
    The original NYC chocolate chip cookies were an absolute favourite in my family but after making these, they’ve definitely taken the lead. Absolutely love them! Thank you Jane 🙂

  106. Jade Hollywood on December 7, 2020 at 8:13 pm

    Made these and everyone loved them! Janes recipes are amazing and I just want to make everything she’s made lol
    Love her baking ♥️

  107. Kayleigh on December 7, 2020 at 8:09 pm

    5 stars
    I’ve been wanting to try these since the recipe went up, but we had a dodgy oven and had to wait for a new one 😂 Today I went for it! Not baked anything in the new oven, so wasn’t sure if it runs to temp/hotter, so was a case of sitting on the floor like in Bake Off!
    They are delicious! Next time I’m going to try dark chocolate 😋 I will say, I used more ginger than the recipe but only because we love a real hit of ginger in this house! Can’t see them lasting very long 😂

  108. Phoebe Ash on December 7, 2020 at 2:01 pm

    5 stars
    Hi Jane, this recipe is sooo good! I was thinking of putting the ingredients in jars to give to friends as little Christmas gifts, is it possible to add all the dry ingredients to the butter slightly melted and the egg or does the sugar and butter need creaming first? Thank you 🙂

    • Jane's Patisserie on December 7, 2020 at 3:50 pm

      For me personally I always think the butter and sugar should be creamed – however it doesn’t mean they won’t work! They will just need a good mixer (I wouldn’t melt the butter though) x

  109. Phoebe on December 7, 2020 at 10:16 am

    5 stars
    Hi Jane, I was thinking of giving the ingredients to this recipe in a jar as a Christmas gift this year (the cookies are just so nice and festive!). Would the recipe work with adding all the dry ingredients to the butter slightly melted and the egg? Or does the sugar and butter need to be creamed first?
    Thank you!

  110. Mia on December 6, 2020 at 11:00 pm

    Can I make these without using an egg? TIA

  111. Sabina on December 6, 2020 at 9:39 pm

    Hi Jane,
    thank you for the recipe!
    I was wondering.. I try to use as little sugar as possible in baking. If I used lets say 50 grams of sugar, would it still be perfect consistency or should I alter something? And I have the same question if I used maple syrup instead of brown sugar (also around 50g).
    Thank you very much 🙂

    • Jane's Patisserie on December 6, 2020 at 10:57 pm

      Altering anything can often change the consistency, and you don’t want to use a liquid if you can help it as that will make the dough too wet!

  112. Mia on December 6, 2020 at 7:51 pm

    Hi, would these still bake ok without the egg? They look great but I can’t have eggs x

  113. Amema on December 6, 2020 at 6:22 pm

    Hi Jane!
    I would love to make these for my neighbours but the cookies are a bit too big for them. Could I make these smaller (maybe to make 12-14) without the texture changing?

    • Jane's Patisserie on December 6, 2020 at 6:34 pm

      Yes so you can make half size ones as mentioned on the post – the texture will be slightly different as they are smaller, but just bake for the lesser amount of time and they will be absolutely fine! X

  114. Jolly76 on December 6, 2020 at 3:04 pm

    5 stars
    Loved this! So easy to make.

    I did the 60g ones with dark chocolate chips as I don’t like white chocolate. Will def try half nuts/half milk next time. Maybe add some stem ginger?

  115. Liberty Mayor on December 6, 2020 at 1:51 pm

    5 stars
    These are so good! The best cookies I’ve ever made! Have added the vanilla this time so going to see if I can tell the difference!

  116. Rachel on December 5, 2020 at 6:04 pm

    I made these but they didn’t hold shape when baked, they turned into sticky sugary crisps , more like brandy snaps. Any idea what I did wrong? Was the butter supposed to be room temperature or cold?

    • Jane's Patisserie on December 6, 2020 at 9:45 am

      I use baking spread just out of the fridge, and the butter just slightly more towards room temperature but it doesn’t really matter I find as long as it’s not warm. Usually cookies flattening like pancakes is because the oven temp wasn’t correct (the high heat is meant to shock them into shape) or the cookie dough was too wet.

  117. Emma on December 4, 2020 at 8:51 pm

    5 stars
    These were amazing! Big hit with all who tried them. Going to try a version with caramac for a friend that can’t have chocolate – can’t wait.

  118. Louise on December 4, 2020 at 3:38 pm

    These were insanely good. Best cookies I’ve ever made. And so Christmassy! The house smells lush now haha

  119. Leigh on December 2, 2020 at 8:34 pm

    Did a batch of these for my boyfriend last week and he loved them! Got a batch of GF and DF ones in the oven for work tomorrow, I put half a teaspoon of xantham gum in them with the GF plain flour and the dough came out the same as the first batch I did, so fingers crossed it works! 😁

    • Mallory on December 7, 2020 at 3:11 pm

      Hi Leigh,
      I am gf and was wondering if your bake worked? I really want to try to make these! Thanks so much!

    • Anshita on December 10, 2020 at 3:23 am

      Hi, could you please tell me which brand of GF flour you used and how much was the quantity? How did the cookies turn out?

    • Leigh on December 15, 2020 at 5:17 pm

      5 stars
      Did these again last night for the department’s Christmas working lunch as it was heavily hinted that they wanted these when I asked if I could bake anything 😂

      Mallory & Anshita, I used M&S GF plain flour as my local Tesco were completely out of the Doves Farm version every time I went in and looked for it 😫 I put the cornflour in as well as the full amount of flour and it made 8 slightly thicker cookies rather than 7 this time! They did spread an awful lot, so they look like the kind of cookies you get from a supermarket bakery size and thickness wise if that makes sense?

      Had no complaints about the size though, they all said “these are huge!” and seemed pleased with that 😂

  120. Donna on November 30, 2020 at 12:33 pm

    5 stars
    These cookies are hands down the BEST cookies I’ve ever eaten or made. Currently making them every few days. Oops!

  121. Jen on November 30, 2020 at 12:04 pm

    5 stars
    First time making cookies and boy were they a success! V important to leave them on the tray for a bit when they first come out. But loved it, can’t wait to try more JP cookie recipes!

  122. Alison on November 29, 2020 at 9:02 pm

    5 stars
    These are so fabulous – thanks so much

  123. Ellie on November 29, 2020 at 8:54 pm

    5 stars
    Most delicious cookies I have ever tasted!!! Don’t normally like gingerbread but these had the most perfect balance. Also, we used milky bar chunks instead of chocolate chips and we believe they made them even better!! Thank you Jane.

  124. Helen on November 29, 2020 at 6:57 am

    Hi Jane, could you use mixed fruit instead of chocolate in the NYC gingerbread cookies recipe?

  125. Emily Summerfield on November 28, 2020 at 7:19 pm

    I’ve used a dairy free butter for this recipe so it was quite soft. My batter is really wet. What do you recommend? Thanks, Emily

    • Jane's Patisserie on November 28, 2020 at 8:24 pm

      Ah okay yes – you might have to add in 25g more flour or so to bind it a bit more!

  126. Janine Cartwright on November 28, 2020 at 6:24 pm

    Love you’re recipes the cookies are amazing , would this recipe make a giant cookie and what would you cook it in thankyou xx

    • Jane's Patisserie on November 28, 2020 at 8:27 pm

      I usually bake my cookie bars into a 9″ square, and it takes about 20 minutes to bake (and creates a giant cookie technically!) X

  127. Beth on November 28, 2020 at 1:52 pm

    Could you do this as a cookie traybake?

    • Jane's Patisserie on November 28, 2020 at 8:27 pm

      Yes! Bake into a 9″ square tin for about 20 minutes or so – no need to chill the dough x

    • Beth on November 29, 2020 at 5:28 pm

      Brill thanks!

  128. Pea on November 27, 2020 at 7:33 pm

    I notice you have smaller white chocolate chips ontop of the cookies. Do you simply press those in before baking? They look so pretty! 🙂

    • Jane's Patisserie on November 28, 2020 at 11:17 am

      I just happened to have some smaller chips as well as the larger ones this time and they just stayed on the top haha! x

  129. Betsy on November 26, 2020 at 6:42 pm

    5 stars
    Having enjoyed all of Jane’s other NYC cookie recipes, I simply had to try this new recipe. I think this is my favourite of the lot so far. The balance of spices is perfect and very appropriate for autumn and winter. The sweetness of the white chocolate offsets the spices beautifully. Jane said you could use 150g of nuts and 150g of chocolate chips so we used pecans as that’s what we had in and they gave the cookies a lovely crunch. I’ll definitely be making more batches of these cookies soon!

    • Ellie on November 28, 2020 at 4:05 pm

      4 stars
      My cookies didnt turn out as thick as the ones shown. Followed the recipe exactly, even weighing out the cookie dough. I really dont know where I went wrong?

    • Jane's Patisserie on November 28, 2020 at 8:26 pm

      It depends on a few things, even down to brands of ingredients sometimes – chill for longer, or turn your oven up higher. The heat of the oven is designed to shock them so that they don’t spread too far.

  130. Valkyrie on November 26, 2020 at 3:00 pm

    5 stars
    This is the first recipe I’ve coked from this site and I cannot wait to try more – these cookies are just fantastic! Because we are complete ginger fiends I replaced half of the white chocolate with chopped crystalised ginger.

  131. Faye on November 26, 2020 at 1:24 pm

    Can I use Demerara sugar instead of light/dark brown sugar?

    • Jane's Patisserie on November 26, 2020 at 3:25 pm

      Demerara can sometimes leave a slightly grainy texture, but sometimes it’s fine – so it’s worth a go!

  132. Sally on 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 on November 25, 2020 at 11:21 am

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

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

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

  134. Cal on November 24, 2020 at 3:32 pm

    5 stars
    Great recipe!

  135. Katerina on November 24, 2020 at 11:34 am

    So tasty!but what about calories?

    • Jane's Patisserie on 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.

  136. Amelia on 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.

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

      *the day before

    • Jane's Patisserie on 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

  138. Eva on 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 on 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.

  139. Lauren on 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 on 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

  140. Tim Lee on November 23, 2020 at 5:14 pm

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

    • Jane's Patisserie on 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

  141. Connie on 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 🙂

  142. Larece Younger on November 23, 2020 at 1:51 am

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

    • Jane's Patisserie on 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

  143. Steph McGrath on November 22, 2020 at 6:55 pm

    5 stars
    So tasty!

  144. Kath on 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

  145. Michelle on 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!

  146. Gurmeet Khubbar on 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 on 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!

  147. Jeanette on 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 on November 22, 2020 at 12:04 pm

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

    • Michelle on 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!

  148. Michelle on 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 on 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!

  149. Louise on 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 on 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.

  150. Ashley on 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

  151. Judles on 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

  152. Aimee on 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!

  153. Sarah walker on 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!!

  154. Danielle on 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!!

  155. Bernadette on 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.

  156. Lucy on November 21, 2020 at 3:26 pm

    Hi do you have the calorie count per cookie 🙂

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

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

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

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

  157. Emma Brown on 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 on 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 on 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 on 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

  158. Ruby on November 21, 2020 at 2:02 pm

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

    • Jane's Patisserie on 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

  159. Elly Nunn on 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 on 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

  160. Haylie on November 21, 2020 at 1:26 pm

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

  161. Emily on 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!

  162. Elar on November 21, 2020 at 12:35 pm

    Making these this week

  163. Melanie on 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 on 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!

  164. Paula on 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 on 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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