Gingersnap Cookies with White Chocolate
My sister, Gina, is an incredible baker.
She makes desserts that are the epitome of #craveworthy.
They always satisfy that inner child in you who craves something rich, moist, and slightly over-the-top.
For Christmas she makes loads of cookies, packs them in her suitcase, and flies them to Buffalo where we all converge to celebrate the holiday season.
And when she arrives, she kicks me out of the kitchen and does her best to cover every inch of it in flour--making even more cookies and treats.
Gina is the Yin to my Yang, always taking on the desserts and leaving me to what I really do best.
Together, our foods are perfect complements, and so come Christmas it’s a bit of a Sweet vs. Savory Showdown.
And at the end of this fight, everyone is a winner.
Gingersnap Cookies with White Chocolate
servings: 3 dozen cookies
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup molasses
- 2 tablespoons canola oil
- 2¼ teaspoons baking soda
- 1¼ teaspoons cinnamon
- 1¼ teaspoons ground cloves
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 large eggs
- 3½ cups all-purpose flour
- 1½ cups white chocolate chips
- 1 cup granulated or turbinado sugar, for coating cookie dough balls
Directions:
- Preheat the oven to 350ºF. Then line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until smooth. Then beat in the molasses, canola oil, baking soda, cinnamon, ground cloves, vanilla, salt, and ginger. Mix these ingredients until well combined.
- Next, add the eggs one at a time, beating the mixture until smooth. Slowly stir in the flour, then stir in the white chocolate chips.
- Scoop the dough into 1-inch balls, roll them in the granulated or turbinado sugar, and place them on the lined baking sheets, about 2 inches apart. Bake the cookies until they are set up and firm in the center—8-10 minutes; they will still be soft but will harden more as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring then to a wire cooling rack to cool completely.
Original recipe from Two Peas + Their Pod
