Soft Gingersnap Cookies with White Chocolate Drizzle
Servings 24
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- ½ cup of unsalted butter softened
- ¾ cup of white sugar divided
- ¼ cup of molasses
- 1 tbsp canola oil
- ½ tsp vanilla
- 1 large egg
- 1¾ cup of flour
- 1⅛ tsp baking soda
- ¾ tsp cinnamon
- ¾ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp fresh nutmeg grated
- ¾ cup white chocolate chips melted
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using the hand mixer, beat the butter and ½ cup sugar together until creamy.
- Add the molasses, vegetable oil, and vanilla, and beat until mixed well.
- Add the egg and continue to beat until well combined.
- In a separate bowl, combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt until well combined.
- Slowly mix in the flour mixture to the molasses mixture until well combined.
- Place in the refrigerator for 15-30 minutes.
- Scoop the dough into balls and roll in the remaining white sugar.
- Place them on the prepared baking sheet 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 wire cooling rack.
- While the cookies are cooling, place the white chocolate chips in a glass bowl. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir, then return it to 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.