White Chocolate Gingerbread Cookies

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Step 1.

Add your butter to a saucepan and cook gently for about 3 mins – wait for the butter to brown and for it to start to smell biscuity. Remove it from the heat, then leave to cool for 10 mins.

Step 2.

Add your butter to a large mixing bowl along with your sugar. Whisk until the mixture is pale in colour.

Step 3.

Crack in your egg and add your vanilla extract, then beat again until combined.

Step 4.

Sieve in your flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, and a pinch of salt, then fold the mixture carefully until it is totally combined.

Step 5.

Roughly chop your white chocolate into large chunks and get this in the mixture.

Step 6.

Pop the mixture in the fridge to chill for 20 mins.

Step 7.

Heat your oven to 170°C.

Step 8.

Line two large baking trays with parchment paper.

Step 9.

Roll your cookie dough mixture into 12 similarly-sized balls, then spread these out evenly across two trays. The mixture will spread as they cook, so make sure there is enough room left between each.

Step 10.

Bake for 12 mins.

Step 11.

Leave your cookies to cool on the tray for 15 mins - they will firm up as they cool. Enjoy!

You can freeze the cookie dough balls and keep them in a sealed container for up to 3 months. Bake from frozen for 15 mins.

1 Tsp Dr. Oetker Vanilla Extract
1 Tsp Dr. Oetker Baking Powder
½ Tsp Dr. Oetker Bicarbonate of Soda
150g Dr. Oetker White Chocolate
150g Unsalted Butter
250g Soft Dark Brown Sugar
1 Egg
235g Plain Flour
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
¼ Tsp Ground Cloves
Salt