Soft Gingersnap Cookies with White Chocolate Drizzle
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
24
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Course
Dessert
Soft Gingersnap Cookies with White Chocolate Drizzle
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- ½ cup butter softened, unsalted
- ¾ cup white sugar divided, of
- ¼ cup molasses
- 1 tbsp canola oil
- ½ tsp vanilla
- 1 egg large
- 1 ¾ cup flour
- 1 ⅛ tsp baking soda
- ¾ tsp cinnamon
- ¾ tsp cloves ground
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp nutmeg grated, fresh
- ¾ cup white chocolate chips melted
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Beat the butter and 1/2 cup sugar together until creamy. Add the molasses, canola oil, and vanilla.
- Beat until mix until combined. Add the egg and continue to beat until well combined.
- Combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together until well combined.
- Slowly add the flour mixture into the molasses mixture until well combined.
- Place into the refrigerator for 15 minutes, otherwise, the cookie dough is very sticky.
- Scoop the dough into balls and roll into the remaining white sugar.
- Place on the silpat mat about 2 inches apart.
- Place into the oven and bake for 10-12 minutes.
- Remove the cookies from the oven and let them cool for a few minutes before transferring them to a rack to cool.
- While the cookies are cooling, place the white chocolate chips in a glass bowl. Remove and stir then place back into the microwave for 10 seconds.
- Remove and stir then place back into the microwave for 10 seconds.
- Remove and stir until completely melted. Be careful not to overcook the white chocolate!
- Spoon the white chocolate into a small zip lock bag.
- Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over each cookie.
- Serve with ice-cold milk. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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