Gingerbread cookies packed with white chocolate chips and fudge pieces, soft, spiced, and festive. The perfect Christmas cookie recipe for holiday baking!
Gingerbread Cookies
Gingerbread is a staple Christmas flavour, so I knew I had to turn my classic cookie recipe into a festive gingerbread version! With just a few simple tweaks, like swapping the sugars and adding warm seasonal spices. These cookies become cosy, perfectly spiced, and absolutely irresistible. A delicious Christmas treat everyone will love this holiday season!
A cosy Christmas cookie recipe packed with warm gingerbread spices, creamy white chocolate chips, and delicious fudgy pieces, these Gingerbread Cookies are everything you want in a festive bake! Soft, chewy, perfectly spiced, and incredibly easy to make!
Whether you’re making Christmas cookie boxes, planning a festive baking day, or simply craving something sweet and seasonal, these cookies tick every box. They’re beginner-friendly, quick to bake, and full of comforting winter flavours that make your whole kitchen smell like Christmas.
If you love gingerbread, you should check out my Jammie Dodger Gingerbread Cookies, Gingerbread Blondies and Gingerbread Hobnobs.
Why You’ll Love These Gingerbread Cookies
- Perfect festive flavour– Warming ginger, cinnamon, and nutmeg create the ultimate Christmas cookie.
- Chewy, soft, and gooey– White chocolate chips and fudge pieces melt beautifully into the dough.
- Easy Christmas baking– No complicated steps; just mix, chill, scoop, and bake.
- Ideal for gifting– These cookies look and taste amazing in Christmas treat boxes
- Freezer-friendly– Make ahead for stress-free holiday baking.
- Perfect For… Christmas cookie boxes, Festive parties, Cosy winter movie nights, Holiday gifting, Baking with kids, Seasonal bake sales and Christmas Eve treats.
Ingredients
- Plain Flour & Cornflour– Forms the base of the cookie dough and keeps the cookies soft and chewy.
- Unsalted Butter– Gives richness and that melt-in-the-mouth cookie texture.
- Dark Brown Sugar– Adds deeper flavour, moisture, and caramel notes that pair perfectly with gingerbread spices.
- Golden Syrup- Essential for authentic gingerbread flavour and that classic chewy texture.
- Eggs– Binds the dough and keeps the cookies soft.
- Ginger, Cinnamon & Nutmeg– The trio of warming spices that make these cosy Christmas cookies irresistibly festive.
- White Chocolate Chips– Sweet and creamy pockets of chocolate balance the warm spice.
- Fudge Pieces– Melt slightly in the oven for rich, gooey bursts throughout each cookie.
- Bicarbonate of Soda & Baking Powder– Helps the cookies rise slightly and stay soft and chewy.
- Salt– Enhances all the flavours, especially the spices.
Tips for the Best Gingerbread Cookies
- Don’t skip chilling the dough– Essential for thick, chewy cookies. If your cookies spread, use a cookie ring!
- Underbake slightly– Soft gingerbread cookies = perfection. 14 minutes is the perfect time for these cookies, If you want a crunchier cookie, bake for slightly longer.
- Add more spice if you like a stronger gingerbread flavour.
- Press extra chocolate chips on top or Gingerbread Men Biscuits right after baking.
- Freeze the dough balls for quick cookies any time in December.
Storage & Freezing
- Room Temperature– Store in an airtight container for 4-5 days.
- Freeze (unbaked dough)– Freeze dough balls for up to 3 minutes. Bake from frozen and add 1-2 extra minutes.
- Freeze Baked Cookies– Freeze for up to 2 months. Wrap tightly in clingfilm and store in an airtight container.
Frequently Asked Questions
Can I make these gingerbread cookies ahead of time?
Yes! These gingerbread cookies keep wonderfully. Store them in an airtight container for up to 5 days, or freeze the baked cookies for up to 3 months.
Can I chill the dough overnight?
Absolutely. Chilling the dough overnight actually enhances the gingerbread flavour and helps the cookies bake thicker with less spread.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen by adding 1–2 extra minutes.
Can I adjust the amount of ginger?
Definitely. If you prefer a subtle gingerbread flavour, reduce the ginger. If you love a strong, warming spice, add an extra ½–1 teaspoon.
Can I use different mix-ins instead of white chocolate?
Of course! These cookies are versatile. You can add:
- Milk or dark chocolate chips
- Fudge chunks
- Caramel pieces
- Chopped nuts
- Gingerbread biscuit pieces
Do these cookies spread in the oven?
They spread slightly but still stay thick and chewy. For even less spread, freeze the dough for 1 hour before baking.
Can I make these gingerbread cookies soft or crunchy?
Yes!
- Bake for 13-14 minutes for soft, chewy centres.
- Bake for 15-16 minutes for a firmer, crunchier cookie.
Do I need molasses or treacle for this recipe?
No, this recipe uses brown sugar and warm spices to create the gingerbread flavour, making it an easy and accessible Christmas cookie.
Can I double the recipe?
Absolutely! This recipe scales perfectly, making it great for holiday baking, gifting, and Christmas treat boxes.
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These Gingerbread Cookies with white chocolate chips and fudge pieces are everything festive baking should be, cosy, simple, delicious, and packed with seasonal flavours. Whether you’re a gingerbread lover or just dipping into Christmas baking, this recipe is guaranteed to bring warmth and sweetness to your holiday season.
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Gingerbread Cookies
Ingredients
- 120g Unsalted Butter
- 200g Dark Brown Sugar (Or Light Brown Sugar).
- 1 Medium Egg (50g).
- 1 Egg Yolk
- 1+1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Salt
- 260g Plain Flour
- 20g Cornflour
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 15g Golden Syrup
- 200g White Chocolate (I used MilkyBar and chopped it into chunks).
- 100g Fudge Pieces
Instructions
- Cream together the butter and sugar until light and fluffy. Add in the dry ingredients, flour, spices, bicarbonate of soda, baking powder, salt, white chocolate chips and fudge pieces.
- Add the egg and golden syrup and mix until a dough is formed.
- Roll the cookie dough into balls, around 100g-110g each and place them on a lined tray. Chill the dough balls in the fridge for 30 minutes to an hour or freeze them for 20–30 minutes. Chilling helps the fats firm up, which prevents the cookies from spreading too much and ensures bakery-style gingerbread cookies.
- Preheat your oven and bake at 190°C (Gas mark 5) for 14 minutes. The edges should be set but the centres still soft, they will firm up while cooling.
- If they have come out and have spread too much for your liking, use a cookie ring to circle them back to shape. Once removed from the oven, add your gingerbread biscuit decoration (optional). Allow to cool and enjoy!