Gingersnap Cookies
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
30 cookies
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Course
Dessert
Gingersnap Cookies
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These soft gingersnap cookies are drizzled with white chocolate for a beautiful and delicious holiday cookie.
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Ingredients
Gingersnaps
- 2 c all-purpose flour sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 3/4 c shortening
- 1/2 c + 3 tbsp Sugar
- ½ c light brown sugar
- 1 egg
- 1/4 c dark molasses
White Chocolate Drizzle
- 2 c white chocolate finely chopped
- 2 Tbsp shortening
Instructions
Gingersnaps
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.
- In the bowl of your mixer add shortening, ½ cup white sugar and all of the light brown sugar. Cream them together until fully incorporated.
- Add egg and molasses continuing to mix until combined.
- Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.
- Cover mixing bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F.
- When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.
- Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.
- Place balls on lined cookie sheet about 2 inches apart and use the bottom of a mixing cup to light press down on the top of the cookie flattening it slightly.
- Bake for 8-10 minutes or until tops crack.
- Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.
White Chocolate Drizzle
- Place white chocolate and shortening in a microwave safe bowl. Place in microwave and heat in 10 second intervals until chocolate has melted.
- Drizzle cooled cookies with the white chocolate and let it harden fully before eating.
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