Soft Gingersnap Cookies with White Chocolate Chips
I decided to surprise my kids with a fun and tasty after school treat. I looked online to find a good cookie recipe and I found these cookies over at Two Peas and Their Pod that looked simple and delicious. My house smelled so amazing while these cookies were baking. My kids came home and were thrilled to see these cookies waiting on the counter for them. They loved, LOVED, loved them and so did my husband. Thanks for the great recipe Maria!
Soft Gingersnap Cookies with White Chocolate Chips:
Adapted recipe by For the Love of Cooking.net
Original recipe by Two Peas and Their Pod
- 1/2 cup of unsalted ****er, softened
- 1/2 cup of white sugar (plus some to roll the dough in)
- 1/4 cup of molasses
- 1 tbsp canola oil
- 1/2 tsp vanilla
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp fresh nutmeg, grated
- 1 large egg
- 1 3/4 cup of flour
- 1 1/8 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Beat the ****er and sugar together until creamy. Add the molasses, canola 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 into the molasses mixture until well combined. Add the white chocolate chips and mix into the dough. Scoop the dough into balls (it will be very sticky) and roll into some 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 cool for a few minutes before transferring them to a rack to cool. Enjoy.
