Stem Ginger Cookies

5 from 4 votes

Stem ginger cookies with white chocolate chips are soft-baked, chewy delights. Full of warming, sweet flavour these cookies are quick & easy to make.

Prep Time15

Cook Time12

Chilling1

Total Time1 27

Course: Baking, Snack

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 269kcal

Author: Jane Coupland

Ingredients

120 g Butter
90 g Granulated sugar
90 g Soft light brown sugar
1 Egg large, free-range
1 tablespoon Syrup from a jar of stem ginger in syrup
225 g Plain flour all-purpose
¾ teaspoon Bicarbonate of soda Baking soda
¼ teaspoon Salt
1½ teaspoons Ground ginger
100 g White chocolate chips
75 g Stem ginger drained from the syrup it in stored in

Instructions

Brown the butter: cube the butter and put it into small saucepan. Place the pan over a medium heat and let the butter melt, swirling the pan occasionally to ensure it melts evenly. Continue to cook the butter until it begins to foam and lightly browned specks begin to form at the bottom of the pan. Remove the pan from the heat.
120 g Butter
Put the sugars into a medium-sized mixing bowl and pour the browned butter in (including the browned specks from the bottom of the pan - don't strain the butter). Use a handheld balloon whisk to mix the sugar and butter together.
90 g Granulated sugar, 90 g Soft light brown sugar
Next, mix in the egg, salt and 1 tablespoon of the syrup from the jar of stem ginger.
1 Egg, ¼ teaspoon Salt, 1 tablespoon Syrup
In a separate bowl stir the flour, baking soda and ground ginger together. Sieve half of it into the cookie dough and stir it in using a large metal spoon.
225 g Plain flour, ¾ teaspoon Bicarbonate of soda, 1½ teaspoons Ground ginger
Finely chop the stem ginger and stir it into the cookie dough along with the chocolate chips.
100 g White chocolate chips, 75 g Stem ginger
Sieve the rest of the flour mixture into the bowl and stir until fully combined. Cover the bowl and let the dough rest in the fridge for at least 1 hour (but if you can leave the dough for 24 hours the flavour will improve).
Meanwhile, preheat the oven to 180℃/ 350℉ and line 3 baking sheets with baking parchment. (if you don't have enough baking sheets bake the cookies in several batches).
Divide the dough into 12 equal balls (each approximately 60-65g in weight). Put the balls on baking sheets, placing them far apart as the cookies spread as they bake (I put 4 balls on each sheet). Cook (in batches if necessary) in a preheated oven for 12 minutes, rotating halfway through until the cookies are golden.
Take the cookies out of the oven. Take a cookie cutter that is slightly larger than the cookies themselves, place it around a cookie and use a circular motion around the cookie to push it into shape. Move on to the next cookie and do the same. You will need to work quickly and do this as soon as the cookies come out of the oven before they begin to firm up.
Leave the cookies to cool on the baking sheet.

Notes

Use digital scales – this is an essential investment for any baking recipe, enabling accurate weighing of ingredients that cups do not allow.
Chill the dough as this helps the butter solidify before baking and stops the cookies from spreading too much. If you can chill the dough for 24 hours this helps improve the flavour and texture of your cookies.
Leave plenty of space on the baking sheet (at least 6 cm between each ball of dough) to minimise the risk of the cookies running into each other as they spread.
Cook for a couple of extra minutes for a firmer cookie or bake for 1-2 minutes less for extra gooey cookies.

Nutrition