New York-Style White Chocolate & Ginger Cookies for Christmas Treats

I wanted a lovely cookie to put in take-home bags after a Christmas BBQ and these cookies are perfect.

At Christmas time I like to get gifts for the kids in our family but for the adults we usually enjoy Secret Santa. Of course, Nisha (a teacher) turns this into a huge game of stealing and no one quite knows what is happening when right under your nose the gift that you have just won is whipped away and suddenly belongs to someone else… there is huge raucous competition to steal the best gift!

As a gift alternative for the adults I like to give everyone a home-made treat to take home. It might only be 2-3 cookies but when wrapped in a cellophane bag and tied with a red ribbon it looks festive and it can be a special treat to have long after the party is over.

This cookie recipe is yummy and filled with the flavour of Christmas- ginger, caramel, chocolate and citrus, scrumptious!

How It Turned Out

Follow the directions carefully and you will get a rich, golden brown, crisp cookie.

• Keep Butter Cold: The main idea is to keep the butter as cold as possible. Start by chopping the butter and then placing it back in the fridge to keep it firm.
  Prepare Ingredients in Advance: Before mixing, prepare all the other ingredients. Chop the chocolate, make the caramelized white chocolate well in advance, weigh the sugars, measure the ginger, peel, whisk the dry ingredients, and break 2 eggs into a bowl to mix with a fork.
  Gently Mix and Freeze: Gently mix the ingredients until crumbly, then press the dough together into rough balls and freeze them for later use.
  Chocolate Substitution: I used Caramilk chocolate instead of caramelized white chocolate to save time. It melted into the cookie dough but added a lovely caramel flavour.
  Freezing Dough Balls:You can store the dough balls in the freezer and bake one or two cookies at a time as needed. This makes it easy to enjoy fresh cookies anytime!
• Preheat Your Baking Sheet: Heat the baking sheet in the oven before baking the cookies so that the dough hits a hot surface when baking. This helps with an even bake.
• Space Cookies Well on the Tray: Make sure the cookies are well spaced on the tray. I recommend only baking 4-6 cookies at a time to avoid overcrowding.
• Cookie Size: The recipe suggests using 125g for each cookie dough ball, but I used 75g instead. It just felt like the right size for the cookies.
• Adjust Ingredients to Taste: I don’t like nutmeg, so I omitted it from the recipe, and the cookies still turned out delicious!

Before you start baking these cookies check out my recipe for New York Style Chocolate Chip Cookies with Walnuts, also yummy cookies.

How to Caramelise your White Chocolate:

• In the microwave
• In the oven
• Recipe

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🍪🧈🍫🍬🍊🍋🥚❄️⏲️🔥🍽️🎉

New York-Style White Chocolate & Ginger Cookies for Christmas Treats

• Servings: 10-12 large cookies
• Prep Time: 15 mins
• Cook Time: 16 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

These deliciously chewy cookies, made with white chocolate, caramelized white chocolate, mixed peel, and crystallized ginger, make the perfect festive treat.

Tip : To achieve the best texture, keep the butter as cold as possible. Start by chopping the butter and placing it back in the fridge until you’re ready to use it.

Recipe Credit: Cupcake Jemma

Ingredients

• 190g Unsalted Butter (chopped and cold)
• 135g Caster Sugar
• 135g Light Brown Sugar
• 300g White Chocolate (we like to caramelize half. See links below recipe for how to)
• 75g Mixed Peel
• 75g Crystallized Ginger
• 155g Self-Raising Flour
• 260g Plain Flour
• 1.5 tsp Baking Powder
• 1 tsp Salt
• 1 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• ½ tsp Ground Nutmeg
• 2 Eggs

Directions

1. Mix cold butter: Place cold butter into the mixer and mix on medium speed with paddle attachment.
2. Mix sugars: Add the 2 types of sugar and mix until nuggets form.
3. Add chocolate and other ingredients: Add white chocolate chips, chopped caramelized white chocolate, mixed peel, and chopped crystallized ginger. Mix on medium for a couple of seconds to disperse all the ingredients.
4. Combine dry ingredients: Mix the dry ingredients together with a whisk to combine and add to the mixer. Mix on low speed until it reaches a breadcrumb consistency.
5. Add eggs: Beat the eggs together and add to the mixture, then beat all together on low speed. When the mixture comes together in clumps, it will be ready. Don’t overmix.
6. Form cookie balls: Tip out onto a lightly floured surface. It will be crumbly, so push together and press into cookie balls, weighing each one at 120g. Be gentle—do not roll, just press.
7. Freeze cookie balls: When the balls are all measured and pressed, put them in the freezer for 1½ – 2 hours, or overnight… or longer.
8. Bake: Take the balls directly from the freezer and bake at 190°C on the preheated baking sheet/tray for 16 minutes, or until golden and crispy.
9. Cool and store: Cool on the tray before placing in a storage container. Enjoy!
Check out my other Christmas recipes: Get the Recipe

Nutrition

For one cookie: Calories: 400, Fat: 22g, Saturated Fat: 13g, Carbohydrates: 49g, Sugar: 34g, Fiber: 2g, Protein: 3g, Sodium: 50mg
Remember, this is a rough estimate.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet