White Chocolate Gingersnap Cookies
These cookies straight out of the oven are warm and chewy but once topped with ginger and white chocolate, man! They’re delicious and perfect for the holidays!
Makes about 8-12 cookies (depending on size)
Directions
Ingredients
1- Pre heat the oven to 350 degrees.
2- Cream sugar, salt, oil, molasses until combined.
3- In a bowl, whisk together dry ingredients and add to the creamed mixture. Scrape the bowl during the process and try not to over mix.
4- Roll into 1-inch balls and roll the balls in sugar. Bake at 350, 10-12 minutes rotating the cookies halfway through the process so they don't bake unevenly. Really important not to over bake so the middles stay mooshy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after two minutes, transfer to wire rack to cool completely.
5- When cool, melt some white chocolate in the microwave (ew) or a double boiler (yay) and then drizzle with white chocolate and immediately sprinkle with chopped candied ginger. You want the still liquid chocolate to grab the candied ginger. Use lots of candied ginger because when it falls of the cookie it’s like an extra little snack when the cookies are all gone, like the crunchy stuff you get after eating fried fish at Long John Silver's.
2 cups sugar
1 1/2 cups canola oil
1/2 cup molasses
4 cups ap flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon big pinch kosher salt
melted white chocolate (as needed)
chopped crystalized ginger (as needed)