Soft Gingersnap Cookies with White Chocolate Chunks
User Reviews
4.6
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Cook Time
10 mins
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Course
Baked Goods
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Cuisine
Canadian
Soft Gingersnap Cookies with White Chocolate Chunks
Description
Soft Gingersnap Cookies with White Chocolate Chunks combine the spiced warmth of traditional gingersnaps with pockets of creamy white chocolate throughout. The dough includes molasses and canola oil, which contribute to moisture and softness. Spices like cinnamon, cloves, and ground ginger create the signature flavor, while rolling the dough balls in sugar before baking adds a slight crispness to the surface. Baking at 350°F for just 10 minutes yields cookies that remain soft in the center with gently crisped edges. Once baked, letting the cookies cool on the sheet prevents them from breaking apart and enhances their chewy texture.
These cookies can be enjoyed on their own or alongside tea or coffee. Their blend of spice and sweetness offers a comforting treat that fits well during holidays or cozy occasions. The white chocolate chunks add bursts of sweetness that complement the spices without overpowering them.
Ingredients
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1/2 cup molasses
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons cloves ground
- 1 teaspoon ground ginger
- 2 egg large
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chunks
- 1 cup granulated sugar for coating cookie dough balls
Instructions
- 1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
- 2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
- 3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
- 4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
- 5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
User Reviews
Overall Rating
4.6
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