These were the cookies that I baked last week for the cookie competition at work. They didn’t win a prize, but I thought they were great and I will definitely make them again. If you like some spice and a good buttery cookie consistency, then you will like these. They were nice and soft and the spices were just right. You can definitely taste the cinnamon, ginger and cloves. The white chocolate chips are very pretty and add a nice sweetness to this cookie.
So if you are looking for a nice spicy cookie to add to your cookie baking list (which is probably a mile long and we are running out of time, I know) then try these. You won’t be sorry.
Soft Gingersnaps with White Chocolate Chips
- 1 cup unsalted butter softened/li>
- 1 cup 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 ground cloves
- 1 teaspoon ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chips or chunks
- 1 cup granulated sugar-for coating cookie dough balls
- Preheat oven to 350 degrees.
- Cream butter and sugar until light and fluffy. add the molasses, oil, vanilla, soda, salt and spices and give it a good mix until everything is combined.
- Beat the eggs in one at a time and mix until well combined. Slowly add flour and mix until just combined. Stir in the white chocolate.
- Roll cookies into balls (I use a small pampered chef melon scoop) and then roll in the sugar. Place on baking sheet and bake for 10 minutes. Let cookies cool on baking sheet for about 5 minutes and then transfer to a cooling rack.
This post has been linked to Sweet Indulgences Sunday on a Well-Seasoned Life