Thursday, January 12, 2012

*Gingersnap Cookies 3.0*

I have been on a long search for a soft and chewy gingersnap cookie. I think I finally found it! (happy dance). I found it on via a google search. The recipe has white chocolate chips in it, but they could easy be left out. The recipe made 2 dozen cookies (ice cream scoop size), so next time I'm gonna try doubling it without the white chocolate chips.

Soft Gingersnap Cookies with White Chocolate Chips
  • 1/2 cup of unsalted butter, softened
  • 1/2 cup of white sugar (plus some to roll the dough in)
  • 1/4 cup of molasses
  • 1 tbsp canola oil (I used olive 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 (I used 1/2 tsp ground nutmeg)
  • 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 parchment paper.
Beat the butter 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 and roll into some white sugar. Place on parchment lined baking sheet 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.

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