November 21, 2020
Gingerbread NYC Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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 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!
- 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!
- 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:
© 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.
Could I roll the cookies into balls and then leave overnight to bake fresh the next morning?
Hiya!yes, just pop them in the fridge! Hope this helps! x
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
Hi, can I use baking spread instead of the butter? Thanks
Hiya! Yes, this should be fine! Hope this helps! x
Can you convert the recipe instead of grams to cups?
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!
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.
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
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.
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?
Hiya! Try adding 2 tbsp cornflour, and try baking on a higher heat! Hope this helps! x
Hi Jane. These are my favourite NYC cookies. Could I use this recipe to make one large cookie? Thank you.
Hiya! I personally have not tried this, through it is definitely worth a go! Hope this helps! x
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.
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
My son is celiac and I was wondering if you have ever tried making these cookies using Gluten Free Flour.
hiya! Not personally, but it should be fine! Hope this helps! x
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
Hi could I bake these pumpkin spice? How much pumpkin spice would you recommend adding to these ?
Hello Jane, what does the addition of cornflour do to the texture of the cookie?
Hiya! This makes the cookie softer and even more delicious! Hope this helps! x
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
Hiya! So glad you love them – try searching NYC Cookies on my blog – I have so many different recipes! Hope this helps! x
I iust bought a kitchen aid mixer. What attachment works best for this recipe? Thank you x
Hiya! I always use the Flexi Edge Beater or the Paddle attachment! Hope this helps! x
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!
How can I get this recipe chewy? Do I add less flour?
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
Made these dairy free yesterday with vegan block ‘butter’, dark chocolate and 25g extra flour. They worked beautifully!! Excellent recipe!
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
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
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
Yes absolutely! You can freeze these baked for up to 3 months! x
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?
Yes you can do this, they’ll be fine to bake straight away! Enjoy! x
Hi Jane, can this recipe be used to make 1 giant cookie ?
Hiya! Take a look at my Gingerbread Cookie Bar Recipe – you can always remove the caramel! Hope this helps x
Can I remove the bicarbonate of soda and the baking powder?
Hiya! No unfortunately you cannot as these are key ingredients. Hope this helps! x
These are so delicous!
Yaaay thank you so much! Enjoy! x
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??
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
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?
Yes you could replace it with a flax egg! Hope this helps! x
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.
Hiya! Yes – raw dough can be kept in the fridge for up to 48 hours before baking. Hope this helps! x
Just made these today and they are delicious. My friend even said it was one of the best cookies he ever had.
Yaaaay im so happy to hear that! Enjoy! x
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 😊 👍🏻
How do we substitute egg in your recipes cause I don’t want to ruin the recipe. If you could please let me know
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?
Ahhh im so happy to hear that, thank you! Sadly no it cannot – these are two different ingredients! Hope this helps x
Hey can I use mixed spice in place of the spices there? If yes in same proportion?
Hi Jane, I’m just wondering if these can be made in to a cookie bar rather than individual cookies? Thanks
If making these cookies gluten free, would you add any xanthan gum? If so, how much? Thank you!
Many of my readers have made these gluten-free with a simple switch of flours!
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
Love these but could I substitute the ground ginger for cinnamon and have cinnamon and white chocolate chip cookies as well?
Yesss for sure!!
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?
Ahh yes that would be delicious!! x
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!
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!
Absolutely unreal ! I have just made these and they are perfect !
Tried these, they’re great!
A nice Christmassy cookie, thick and fudgy!
Thank you Jane!
Would it be okay to use gluten free flour?
Yes it would!
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?
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)
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.
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.
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
Yeah of course – just reduce it to whatever you want!
Can i replace egg with something ?
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!
definitely my new favorite cookie!
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 💜
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
Yes you can – use self raising and leave out the baking powder (still use the bicarb) x
Amazing!!! i made small cookies (60g each) and there were huge. Everyone loved them.
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?
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
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
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!
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 🙂
Can I substitute ground ginger for freshly grated ginger?
Seems like EVERY shop nearby has sold out of ground.
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
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
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
These cookies are incredible and perfect for the holiday season! Not to mention, they’re super easy to make!
amazing delicious cookies ,especially for christmass season
Loved the cookies perfect for christmas or actually any time. Will definitely cook them again.
Absolutely delicious! Definitely a new favorite recipe.
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.
Easy peasy and delicious — such a winner. Cannot wait to try your other NYC cookie recipes 🙂
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!
Wow! They are amazing, best Christmas cookies ever!!!
I followed the recipe exactly and they turned out amazing!
Thank you for sharing this delicious recipe!
Best cookies I’ve ever made!!!
Absolutely amazing! A new winter tradition in our house. The whole family loves them, thank you Jane!
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?
Yes it is cornstarch in the US!
Hi, could I use solid coconut oil instead of butter? My idea is put it for a while in the fridge before cooking
I would recommend using butter personally!
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
Lovely, instead of white chocolate I chopped up Cadbury’s chocolate orange buttons and they’re amazing!
Got these in the oven now – but didn’t have white chocolate but happened to have some galaxy mini eggs. Yummy
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!
How are you mixing the dough? And the colour comes from the spices and dark brown sugar! x
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. 🙂
Amazing! I have always struggled with getting the perfect cookie consistency but this recipe is perfect!
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 🙈
Yes they are indeed – NYC Cookies are classically huge with a lovely soft inside! x
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.
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 🙂
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!
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
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!
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
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?
I love pecans, macadamias or pistachio! x
Absolutely amazing. Just wouldn’t use the 120g per cookie as they’re huge!!!
These look delish! Could I add melted butter instead of softened? Will there be any difference?
You do not want to use melted butter – you need cold baking spread or slightly softened block butter!
This is my favourite cookie recipe as I love ginger. Thanks for sharing your wonderful recipes.
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.
Can I make these with dark chocolate chip cookies? Will the consistency be still the same? Thank you xx
Yes for sure! It should be the exact same x
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.
All of your NYC cookie recipes are amazing, but this is my favourite!
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!!
These are AMAZING! so easy to make and they taste just like Christmas….delicious!
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
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!
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 👩🏼🍳 💕
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 🙂
Another amazing recipe! So lovely and soft with that perfect outside crunch! Could sit and eat these all day with a cuppa
This is such a cracking cookie recipe… The ginger is well balanced with the chocolate another big hit in this household!
Great recipe, the balance of ginger and white chocolate is just right!
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!
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 🙂
Made these and everyone loved them! Janes recipes are amazing and I just want to make everything she’s made lol
Love her baking ♥️
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 😂
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 🙂
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
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?
Can I make these without using an egg? TIA
I would have a look at my vegan cookie recipe as I use milk – https://www.janespatisserie.com/2020/10/24/vegan-chocolate-chip-cookies/. I would also increase the flour to 300g.
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 🙂
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!
Hi, would these still bake ok without the egg? They look great but I can’t have eggs x
I would have a look at my vegan cookie recipe as I use milk – https://www.janespatisserie.com/2020/10/24/vegan-chocolate-chip-cookies/. I would also increase the flour to 300g.
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?
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
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?
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!
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?
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.
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.
These were insanely good. Best cookies I’ve ever made. And so Christmassy! The house smells lush now haha
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! 😁
I am gf and was wondering if your bake worked? I really want to try to make these! Thanks so much!
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?
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 😂
These cookies are hands down the BEST cookies I’ve ever eaten or made. Currently making them every few days. Oops!
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!
These are so fabulous – thanks so much
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.
Hi Jane, could you use mixed fruit instead of chocolate in the NYC gingerbread cookies recipe?
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
Ah okay yes – you might have to add in 25g more flour or so to bind it a bit more!
Love you’re recipes the cookies are amazing , would this recipe make a giant cookie and what would you cook it in thankyou xx
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
Could you do this as a cookie traybake?
Yes! Bake into a 9″ square tin for about 20 minutes or so – no need to chill the dough x
I notice you have smaller white chocolate chips ontop of the cookies. Do you simply press those in before baking? They look so pretty! 🙂
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
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!
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?
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.
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.
Can I use Demerara sugar instead of light/dark brown sugar?
Demerara can sometimes leave a slightly grainy texture, but sometimes it’s fine – so it’s worth a go!
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
Yep, you can do that as mentioned in the notes x
Thanks for sharing, these look lovely, would substitute white chocolate for dark chocolate 🙂
So tasty!but what about calories?
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.
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.
Quick question : do you think making the dough before and refrigerating these overnight would change the texture too much ?
Thanks in advance. 🙂
*the day before
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
Hello Jane, they look AMAZING!
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
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.
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 🙂
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
Can you sub the plain flour and baking soda for AP flour?
I believe all purpose flour and plain flour are the same thing, so you still need the bicarbonate of soda and baking powder. x
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 🙂
Is bicarbonate of soda, baking soda? What’s the oven in Fahrenheit? Thanks
Yes it is – and I believe 200 is about 390F, and 180 is about 350F. Always best to just google alternatives! x
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
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!
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?
Stork is a baking butter – I would personally say it’s reasonably different to most margarines, but is similar. Unsalted block butter is best!
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!
I’m afraid I do not measure in cups, sorry!
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!
Hi just wondering if these can be rolled & cut with a cookie cutter.
Also have you ever cooked the mix as a tray bake?
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!
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?
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.
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
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
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!
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!!
I made a batch of these today and they are just amazing!! I put Milkybar buttons in with them and what a treat!!
OMG, Just made these cookies, They are to die for.
Well done Jane . I love all your recipes.
Hi do you have the calorie count per cookie 🙂
Unfortunately not – it’s calculated automatically and it just doesn’t want to work!
My motto is when you tear in half all calories fall out !!
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
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
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…🤷🏼♀️
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
Your recipes are amazing!
Can you substitute the egg in this recipe?
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
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?
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
I always like adding a little bit of black pepper to my gingerbread spice mix 🙂
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!
Making these this week
Is there something I can replace the chocolate for and still make these. I can’t eat chocolate. Thank you
You can use nuts, or dried fruits for example – but without something melty they are slightly drier naturally!
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
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!