Small-Batch Gingerbread White Chocolate Cookies

Gingerbread and white chocolate – sounds like a great combination, doesn’t it? This is the cookie for the Winter and it also has a place in any self-respecting Christmas cookie tin!. The sweet warming ginger spice is complimented perfectly by creamy white chocolate, giving a very moreish cookie. I think this particular cookie flavour has been made popular by M&S and their viral bakery cookies. M&S cookies are rightly sought after and therefore worth recreating in a friendly homemade variation.

This recipe is for two cookies – a small-scale recipe to fulfil a sweet craving but not overwhelm the cookie jar! But if you want more just double or quadruple the recipe, it’ll work just the same.

I have decided to roll the cookie dough in crunchy sugar to give an extra texture and an almost glittery festive appearance. But this step is entirely optional, and the cookies are just as delicious without that addition. Similarly, if you don’t like or have any white chocolate to hand then some chopped up stem or crystallised sugar is an equally delicious addition.

This M&S gingerbread and white chocolate cookie dupe is easy, delicious, dairy, egg and nut-free and more than lives up to it’s famous counterpart. I hope you’ll give the recipe a go and let me know what you think 🙂

lucylox

Gingerbread and White chocolate Cookies – a recipe for 2

dairy-free, egg-free, nut-free, soya-free, sesame-free vegetarian and vegan

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Servings: 2

Course: cookie

Ingredients Equipment Method

Ingredients

  

• 30 g dairy-free margarine
• 40 g dark soft brown sugar you can use light brown sugar if that is what you have
• 1 pinch salt
• 2-3 tsp syrup
• 60 g plain flour
• ⅛ tsp bicarbonate of soda
• ¼ tsp ground ginger
• 25 g white chocolate chopped
• 10 g crystallised ginger chopped (optional)
• 1 tbsp demerara sugar to coat the cookies (optional)

Equipment

• 1 baking sheet
• 1 sheet of non-stick baking paper

Method

 

1. Preheat the oven to 160℃ Fan (or 170℃non-fan)
2. Cream together the margarine, sugar, salt, and syrup until light and fluffy
3. Sift in the flour, ginger and bicarbonate of soda and mix to form a soft dough
4. Roughly chop the white chocolate and stir into the dough. Add the chopped crystallised ginger, if using.
5. Form into two balls, each weighing approx. 80g each and place on a lined baking sheet. If you like rolling the demerara sugar before placing on the baking sheet for an extra crunchy exterior
6. If you have time, place in the fridge for half an hour to chill, but you can also bake immediately
7. Bake for 11-13 minutes until risen and slightly golden
8. Move to a wire rack to cool