11/10/2026
STOP SCROLLING… you need to try these! 🤎🍪
Soft, chewy gingerbread cookies loaded with creamy white chocolate and little pockets of melted toffee.
Honestly, what’s not to love?!
These are the ultimate cosy-season cookies, and they’re surprisingly easy to make.
And because they’re too good not to share, here’s the recipe so you can make them at home! 👇
🤎 Gingerbread, White Chocolate & Toffee Cookies
Ingredients:
* 150g salted butter, softened
* 100g granulated sugar
* 100g dark brown sugar
* 35g black treacle
* 1 large egg
* 270g plain flour
* ½ tsp bicarbonate of soda
* ½ tsp salt
* 2–4 tsp ground ginger
* 100g white chocolate, roughly chopped
* 15 soft fudge or toffee, chopped into small pieces
👩🍳 Let’s get baking!
1. Preheat your oven to 190°C fan and line two baking trays with baking parchment.
2. Beat the softened butter with both sugars until lovely and creamy.
3. Add the black treacle and egg, mixing until everything is combined.
4. In a separate bowl, mix together the flour, bicarbonate of soda, salt and ground ginger.
5. Gradually add the dry ingredients to the butter mixture until a soft cookie dough forms.
6. Fold through the chopped white chocolate and fudge/toffee pieces, making sure they’re evenly distributed.
7. Scoop generous spoonfuls of dough onto your prepared baking trays, and freeze for approx 30 minutes.
8. Bake for approximately 8–10 minutes, until the edges are lightly golden but the centres still look a little soft. I always use a cookie cutter to shape the cookie as they are baking.
9. Leave to cool on the trays for a few minutes before transferring to a cooling rack.
✨ My little tip: Don’t overbake them! They’ll continue to firm up as they cool, leaving you with that delicious soft, chewy centre.
And there you have it… the most gorgeous gingerbread cookies with a little extra indulgence! 🤎
SAVE this recipe for later and let me know if you give them a go! 🍪
FestiveBaking
