Soft Gingersnap Cookies with White Chocolate Drizzle
Pam - For the Love of Cooking
of unsalted butter
of white sugar
white chocolate chips
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.
Printed from FortheLoveofCooking.net