White Chocolate Ginger Cookies
- Total Time: 20 minutes
- Yield: 24 cookies 1x
Description
These white chocolate ginger cookies are a delightful treat, combining the sweetness of white chocolate with the spicy warmth of ginger, perfect for any sweet tooth craving.
Ingredients
- 2 tbsp (30 g) unsalted butter, softened
- 2 tsp canola oil
- 1/2 cup (100 g) lightly packed brown sugar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 large egg white
- 3/4 cup (90 g) all-purpose flour
- 1/4 tsp baking soda
- 1/2 cup white chocolate chips
- 1/4 cup (45 g) crystallized ginger, finely chopped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or use Silpats.
- In a small bowl, stir together the flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer, cream together the softened butter, canola oil, and brown sugar until light and fluffy.
- Add the vanilla extract and egg white to the butter mixture, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and chopped crystallized ginger.
- Drop tbsp-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a spicier kick, increase the amount of crystallized ginger.
- These cookies pair well with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8
- Sodium: 35
- Fat: 5
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 5
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Frequently Asked Questions
What is crystallised ginger and where do I find it?
Crystallised (candied) ginger is fresh ginger cooked in sugar syrup and coated in sugar — this recipe uses 1/4 cup (45 g), finely chopped, which gives each cookie pockets of chewy, intensely spiced sweetness alongside the 1/2 cup of white chocolate chips.
Why does this recipe use canola oil alongside butter?
The recipe uses just 2 tbsp (30 g) of butter plus 2 tsp canola oil — a reduced-fat approach (the author credits Weight Watchers) that keeps the cookies moist without the full butter quantity a standard cookie would call for. 
Can I make the cookies spicier?
Yes — the notes say increasing the amount of crystallised ginger beyond 1/4 cup (45 g) will give the cookies a spicier kick.
