Gingerbread NYC Cookies!
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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!
Cookies
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.
Chocolate
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!
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
ENJOY!
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J x
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My children adore these cookies! I’ve made them countless times now, and they always come out perfect. Thank you for another great recipe!
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
Wow these are perfect! Munching away right now. Perfect with some ice cream 🙌
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
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?
Hello! Is there any way you could cook them in an airfryer? I don’t have an oven – recently moved abroad!
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 🙂
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
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?
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.
Like the other comments…. Amazing. I’ve made these about 6 times now and been a massive hit with family, friends and colleagues. The chocolate fudge cupcakes are amazing too. Excellent recipe. Bang on!!
Just trying 90g ones with some googly eyes on for a Halloween party!
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