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Soft Gingersnap Cookies with White Chocolate Chips
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Soft Gingersnap Cookies with White Chocolate Chips

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 +/-
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Hand mixer
  • Wire Cooling Rack

Ingredients

  • ½ cup of unsalted butter softened
  • ½ cup of white sugar plus some to roll the dough in
  • ¼ cup of molasses
  • 1 tbsp vegetable oil
  • ½ tsp vanilla
  • ¾ tsp cinnamon
  • ¾ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp fresh nutmeg grated
  • 1 large egg
  • 1¾ cups of flour
  • 1⅛ tsp baking soda
  • ½ tsp salt
  • ¾ cup white chocolate chips divided

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Using a hand mixer, beat the butter and sugar together until creamy.
  • Add the molasses, vegetable oil, vanilla, cinnamon, cloves, ginger, and nutmeg. Beat until mixed.
  • Add the egg and continue to beat until well combined.
  • Add the baking soda and salt to the flour and mix really well.
  • Slowly add the flour mixture to the molasses mixture until well combined.
  • Add most of the white chocolate chips and mix them into the dough.
  • Scoop the dough into balls (it will be very sticky) and roll in some white sugar.
  • Place on the baking sheet about 2 inches apart.
  • Place into the oven and bake for 10-12 minutes.
  • Remove the cookies from the oven and immediately add remaining chocolate chips to the cookies, if desired.
  • Let them cool for a few minutes before transferring them to a wire cooling rack. Enjoy.