These scrumptious Ginger Hob Knob Cookies are a perfectly petite British dessert that will satisfy anyone’s sweet tooth.
Ginger Hob Knob Cookies
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons chopped crystallized ginger
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tablespoon whole milk
- 1 teaspoon golden dessert syrup*
- ¼ teaspoon vanilla extract
- 1 (4-ounce) bar white chocolate
- Preheat oven to 300°. Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together flour, oats, baking soda, salt, and ginger until combined.
- In a large bowl, beat together butter and sugar with a mixer at medium-high speed until thick and creamy, approximately 3 minutes. Beat in milk, syrup, and vanilla extract. Using a rubber spatula, fold flour mixture into butter mixture until combined.
- Using a 1 teaspoon-levered scoop, portion dough. Roll dough portions into balls between palms of hands. Place dough balls 2 inches apart on prepared baking sheets. Flatten each dough ball with a damp finger.
- Bake until edges of cookies are golden brown, 18 to 20 minutes. Let cookies cool for 1 minute. Transfer cookies to a wire cooling rack and let cool completely. (Cookies should be very crisp.)
- Melt white chocolate according to package directions. Transfer melted chocolate to a piping bag, and cut a small hole in tip of bag. Drizzle melted chocolate onto cooled cookies. Let sit until chocolate hardens.
- Store at room temperature in an airtight container with layers separated by wax paper for up to 3 days.
*We used Lyle’s Golden Dessert Syrup. If not available, substitute 1 teaspoon honey.
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