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Soft Gingersnap Cookies with White Chocolate Drizzle

Soft Gingersnap Cookies with White Chocolate Drizzle

We got quite a bit of snow (for Portland) today and it looks like we’ll be stuck home for the next day or so due to terribly icy roads. I decided to make a big pot of soup and a batch of cookies. I normally make gingersnap cookies plain but today I decided to make them a little extra special with a little white chocolate drizzle. Needless to say, my kids and husband happily ate some cookies for dessert tonight and they all “oohed and aahed” which I took as a good sign. They all declared these soft gingersnap cookies blog-worthy.
Soft Gingersnap Cookies with White Chocolate Drizzle

How to Make Soft Gingersnap Cookies with White Chocolate Drizzle

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 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.

Soft Gingersnap Cookies with White Chocolate Drizzle

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.

Soft Gingersnap Cookies with White Chocolate Drizzle

Soft Gingersnap Cookies with White Chocolate Drizzle

Soft Gingersnap Cookies with White Chocolate Drizzle

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Dessert
Servings: 24
Author: Pam - For the Love of Cooking

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.
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Recipe Rating




6 Comments

  1. Ginger and white chocolate were made for each other! What a perfect cookie pairing.

  2. 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!

  3. 5 stars
    These may be one of the best cookies ever, to have with a cup of tea.
    I’m making another batch tomorrow.

  4. Daniel smith says:

    Thank you for the post