Soft White Chocolate Chip Gingersnaps
Adapted from Two Peas and Their Pod
Man, I feel like it's been forever since I've posted on here! Life has been a whirlwind the past month or so. We just moved in to our new house and this is my first time baking cookies in my brand new oven! It's my first convection oven and I was really looking forward to seeing how my first baked goods turned out. I assume it was a combination of the oven, recipe and my new air bake pans that this GEM of a cookie was born. I made these the other day and heard so many compliments that I decided this morning that I needed to post this recipe. It's my new go to recipe for gingersnaps. Let me say, gingersnaps, or spicy cookies in general aren't really my thing. But soft cookies are and so I figured I'd try these out, especially with Christmas right around the corner. I must say, these cookies are definitely on my top 5 best cookies I've ever had in my life. I suggest you try them whether you are a gingersnap buff or not! They are so soft with a nice mixture of spices. The white chocolate was the perfect add in creating pure bliss.
Soft White Chocolate Chip Gingersnaps
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls
Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
