Easy Ginger And Cinnamon Cookies (No Molasses)
Soft, chewy ginger and cinnamon cookies with chunks of white chocolate throughout.
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Servings: 12 cookies
Calories: 294kcal
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.
Nutrition
Serving: 1cookie | Calories: 294kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 9mg | Fiber: 1g | Sugar: 24g