These white chocolate ginger and cinnamon cookies are perfect for warming up on chilly evenings! They're easy to make without molasses and have the best chewy texture, just like bakery-style cookies!
If you've been searching for a ginger and cinnamon cookie recipe without molasses, this is the one for you. I am all about quick and easy dessert recipes with minimal ingredients, and these festive cookies fit the bill! They're still super soft, chewy and flavourful, but they're ready to eat from scratch in just 30 minutes.
For those who are new to cookie baking, I've written a whole post full of helpful information for you below. This includes ingredient and equipment notes, ingredient substitutions, step-by-step images and top tips. If you prefer the straightforward, bullet-pointed recipe, feel free to skip straight to the recipe card at the end of the post. Enjoy!
Ingredients
Here's everything you'll need to make these cookies:
- Butter: Butter adds richness and flavour to the cookies. You can use salted or unsalted, whatever your preference, but make sure to use it from room temperature for easy mixing.
- Sugar: Using a combination of both brown and white sugar will give your cookies the perfect balance of crispy and chewy. I recommend using soft light brown sugar for a light touch of caramel flavour and caster sugar (superfine sugar) for that melt-in-your-mouth texture.
- Egg: 1 medium egg will help to bind the rest of the ingredients together and keep the cookies soft and chewy.
- Vanilla extract: For an extra burst of flavour that pairs perfectly with the ginger and cinnamon.
- Self-raising flour: This might sound odd if you've never tried it but self-raising flour is a must for these cookies. It helps them to rise a little in the oven, resulting in a soft, light centre and a chewy, crispy edge.
- Ground ginger & cinnamon: The star of the show, the cosy spices! I used 1+½ teaspoons of each in this recipe but feel free to use more or less according to your personal preference.
- White chocolate: This is optional as the cookies are delicious on their own but adding white chocolate will elevate them to the next level! I used white chocolate chunks but you can also use chocolate chips if you like.
Equipment
You don't need any fancy gadgets for these cookies, just gather the following:
- Mixing Bowl: A large one, for combining the ingredients.
- Utensils: A wooden spoon or electric hand whisk for mixing, a teaspoon for measuring ingredients and a sharp knife for cutting the white chocolate.
- Baking Tray: You can use one very large tray or two smaller ones. These cookies will spread a lot so I recommend only baking 4-5 per tray to prevent them sticking together in the oven.
- Baking paper: To line your tray(s). Skip this if your tray is a non-stick one.
- Kitchen scale: This is not completely essential for such a basic recipe but I typically weigh all of my ingredients in grams rather than using cups. It's also handy for dividing the cookie dough into equal-sized balls.
How to Make Ginger and Cinnamon Cookies Without Molasses
Step 1: First, preheat your oven to 180°C/350°F (or 160°C/325°F for fan and convection ovens) and line a large tray or two with baking paper.
Step 2: In a large bowl, mix together 150g of softened butter, 130g caster sugar and 100g soft light brown sugar. Once that's smooth and fluffy, stir in 1 medium egg and 1 teaspoon of vanilla extract.
Step 3: Next add 250g of self-raising flour, 1+½ teaspoons of ground ginger and 1+½ teaspoons of ground cinnamon. Mix well and when the mixture begins to stick together, press it into a ball using your hands. If the dough is sticky, add more flour and if it's crumbly, add a small splash of milk to help it come together.
Step 4: Cut 100g of white chocolate into chunks then gently knead it into the cookie dough with your hands.
Step 5: Divide your dough into 12 equal-sized pieces and roll each piece into a ball. Place the balls onto your lined baking tray, leaving a few inches of space between them to allow for spreading. Then gently press down on the balls until they're around 1 inch thick.
Step 6: Top the discs of dough with extra chunks of white chocolate if desired.
Step 7: Bake your ginger and cinnamon cookies for 11-12 minutes, until they're just starting to turn golden around the edges. They will look underbaked in the middle but don't worry- this will give them that deliciously chewy texture once they cool down. Don't let them turn golden all over or they'll end up hard and crunchy later.
Step 7: Leave your cookies on the baking tray until they're completely cool before enjoying.
Top tips
- White chocolate can be swapped for milk chocolate, dark chocolate or even candied ginger. Feel free to put your own stamp on this recipe!
- If you want that rich, dark flavour without molasses, you can swap out the light brown sugar for dark brown sugar.
- Don't overbake your cookies! They will look underdone at first but cookies actually continue to bake for a few minutes after they come out of the oven.
- If you're using a non-stick baking tray, the cookies will need around 2 minutes less time in the oven.
FAQs
These cookies will keep well for up to 5 days in an airtight container. You can store them at room temperature or keep them in the fridge for an extra chewy texture.
Yes, they can be frozen for up to 3 months. Either freeze them in an airtight container or freeze them solid on a lined baking tray then transfer them to a freezer bag. To defrost, let them sit at room temperature for an hour or two.
Yes, just make sure to grate it finely and let it dry a little before adding it to the dough to prevent adding extra moisture.
Yes, this is actually pretty easy to do. Simply replace the butter with a dairy-free alternative, use vegan-friendly white chocolate and use a 'flax egg' instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water then let it sit for 5 minutes to thicken.
More Christmas cookies
- German Lebkuchen hearts
- M&M Christmas cookie bars
- Gingerbread caramel cookies
- Orange shortbread
- Grinch crinkle cookies
- Cranberry shortbread
- Melted snowman shortbread
I hope you have fun making these ginger and cinnamon cookies! Make sure to leave a comment and rating below to let me know what you think. Enjoy!
Easy Ginger And Cinnamon Cookies (No Molasses)
Ingredients
- 150 g Butter, softened (⅔ cup)
- 130 g Caster sugar (⅔ cup)
- 100 g Soft light brown sugar (½ cup) or dark brown sugar
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 1+½ Teaspoons Ground ginger
- 1+½ Teaspoons Ground cinnamon
- 100 g White chocolate chunks or chips (⅔ cup)
Instructions
- Preheat your oven to 180°C/350℉ (160°C/325℉ for fan and convection ovens). Then line a large tray or two with baking paper.
- Add the softened butter to a bowl with the caster sugar and brown sugar. Mix well to make a thick paste.
- Add the egg and vanilla extract then mix until smooth.
- Add all of the self-raising flour, the ginger and the cinnamon and mix it in. When it starts to come together, use your hands to press it into a ball of dough.
- Add the white chocolate chunks, saving a few for the top, and gently knead them into the dough with your hands.
- Divide the dough into 12 equal-sized pieces and roll into balls. Lightly press them down until around 1 inch thick.
- Place the cookies on the tray, leaving a couple of inches between them to allow for spreading. Around 4-5 per tray works best.
- Top with extra chunks of white chocolate.
- Bake for 11-12 minutes until they're just turning golden brown at the edges. They will look underbaked in the middle but resist the urge to keep baking- they will firm up as they cool.
- Let the cookies cool completely before removing them from the tray.
Video
Notes
- If the dough is too sticky, add more flour. If it's too dry, add a splash of milk.
- Store in an airtight container for up to 5 days.
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