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!
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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 😂
How much more did you use?
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?
Thank you!
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.
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 🙂
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.
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?
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! 😁
Hi Leigh,
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 😂