Ginger Hob Knob Cookies – TeaTime Magazine

Ginger Hob Knob Cookies

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
  1. Preheat oven to 300°. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, salt, and ginger until combined.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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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