Back
Soft Gingersnap Cookies with White Chocolate Chunks
4.6 from 69 votes

Soft Gingersnap Cookies with White Chocolate Chunks

Soft gingersnap cookies feature a tender, chewy texture with a warm blend of cinnamon, ginger, and cloves, complemented by sweet white chocolate chunks. The cookie dough is rolled in sugar before baking to add a subtle crisp coating, enhancing the contrast between the soft interior and slightly crunchy exterior. These cookies offer a balance of spice and sweetness that works well as a snack or dessert during cooler months or holiday gatherings.

Cook Time
10 mins
Course: Baked Goods
Cuisine: Canadian

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

    Cup of Yum
  1. 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. 2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
  3. 3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
  4. 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. 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.