Soft Gingersnap Cookies with White Chocolate Drizzle
How to Make Soft Gingersnap Cookies with White Chocolate Drizzle
Beat the butter and 1/2 cup sugar together until creamy. Add the molasses, canola oil, and vanilla. Beat until mixed well. Add the egg and continue to beat until well combined.
Combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together until well combined.
Slowly add the flour mixture into the molasses mixture until well combined. Place into the refrigerator for 15 minutes, otherwise, the cookie dough is very sticky. Scoop the dough into balls and roll into the remaining white sugar. Place on the silpat mat about 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 rack to cool.
While the cookies are cooling, place the white chocolate chips in a glass bowl. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into 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.
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
- 1 ¾ cup of flour
- 1 ⅛ 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 a silpat mat.
- Beat the butter and 1/2 cup sugar together until creamy. Add the molasses, canola oil, and vanilla.
- Beat until mix until combined. Add the egg and continue to beat until well combined.
- Combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together until well combined.
- Slowly add the flour mixture into the molasses mixture until well combined.
- Place into the refrigerator for 15 minutes, otherwise, the cookie dough is very sticky.
- Scoop the dough into balls and roll into the remaining white sugar.
- Place on the silpat mat about 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 rack to cool.
- While the cookies are cooling, place the white chocolate chips in a glass bowl. Remove and stir then place back into the microwave for 10 seconds.
- Remove and stir then place back into 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.
White chocolate drizzle makes these soft chewy holiday cookies even more tempting and beautiful!
Stay cozy and keep baking. this looks like a great cookie.
Ginger and white chocolate were made for each other! What a perfect cookie pairing.
It’s rainy and cool here today so sticking indoors. We might bake tonight, if nothing else it makes the whole house feel warmer ha ha. If so, these will be on the list. Thanks for sharing!
These may be one of the best cookies ever, to have with a cup of tea.
I’m making another batch tomorrow.
Thank you for the post