Soft Gingersnaps with White Chocolate Chips

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.

This recipe is from Two Peas and Their Pod. She has some of the best cookie recipes. Her Lemon Sugar Cookies are to die for.

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
  • ½ cup molasses
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1¼ teaspoons cinnamon
  • 1¼ teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3½ cups all-purpose flour
  • 1½ cups white chocolate chips or chunks
  • 1 cup granulated sugar-for coating cookie dough balls
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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

Chocolate Crinkle Cookies


This week has been hectic. Our potluck is tomorrow at work so I need to get up bright and early to bake some cookies (for our 2nd annual cookie competition) and make crab dip! Wish me luck:-).

This cookie got rave reviews from family and co-workers. They are crisp on the outside and chewy on the inside with a perfect deep chocolate flavor. The confectioners sugar not only looks pretty but adds a subtle sugar flavor that tastes wonderful against the fudgy chocolate cookie. This would have been a great entry for the competition, however, since I already brought them in to work I need to make something different.


Source – What’s Gaby Cooking

Chocolate Crinkle Cookies
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • ½ cup oil
  • 4 eggs
  • 3 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup powdered sugar
  1. Combine cocoa, sugar and oil in a mixer and combine until well mixed. Add eggs and vanilla and mix again until well combined.
  2. In a separate bowl combine flour, baking powder and salt and stir with a whisk until everything is combined. Slowly add to the chocolate mixture and mix until everything is combined.
  3. Place dough covered in the fridge and let chill for at least 3 hours.
  4. Preheat oven to 350 and then scoop out tablespoon sized balls and roll between your palms. Roll in powdered sugar and give each dough ball a good coating. Place on a cookie sheet. Bake for about 10 minutes and let cool slightly before moving to a cooling rack.
  5. Enjoy!
  6. Bake