When I was putting together my Christmas cookie list, I knew that I wanted some kind of gingersnap/spice cookie. I'm a sucker for soft, chewy cookies, and there are lots of gingersnap recipes that give you that nice, big, chewy cookie. I had been eying a couple of recipes where you dip half the cookie in white chocolate or almond bark when I saw these treats on Maria's blog Two Peas and Their Pod. Mixing the chips into the batter seemed perfect - you'd get bits of white chocolate throughout the cookie rather than just on one half and adding the chips to the dough would be much simpler than dipping each cookie. I was sold.
(Printable Recipe)
Soft Gingersnap Cookies with White Chocolate Chips
From Two Peas and Their Pod
Ingredients:
1 c. unsalted butter, softened
1 c. granulated sugar
1/2 c. molasses
2 Tbsp. canola oil
1 tsp. vanilla extract
2-1/4 tsp. baking soda
1 tsp. salt
1-1/4 tsp. cinnamon
1-1/4 tsp. ground cloves
1 tsp. ground ginger
2 large eggs
3-1/2 c. all-purpose flour
1-1/2 c. white chocolate chips
granulated sugar for coating cookie dough balls
Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix well until combined. Add eggs one at a time, and beat until smooth. Slowly add the flour and mix until just combined. Stir in the white chocolate chips.
Scoop the dough into balls and roll in in granulated sugar. Bake for 10 minutes. The cookies will still be soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
Yield: About 50 cookies
These look so soft and yummy, happy holidays.
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