White Chocolate Gingersnaps

Cookie dough balls tossed in sugar coating.

This post is dedicated to my American friends. These tasty, tender cookies are a perfect addition to any Thanksgiving table.  And Christmas? Forget about it…baking list complete!

The combination of ginger, cloves and cinnamon with white chocolate make these soft cookies a spicy-sweet treat that will quickly become a holiday family favourite.

This is an easy recipe to allow even the smallest hands to help with.

INGREDIENTS

  • 1 cup packed brown sugar
  • 3/4 cup butter, melted
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 /2 cup white chocolate chips
  • 1/4 cup sugar
  • 1/8 cup confectioners’ sugar

Adding molasses to the brown sugar mixture.

DIRECTIONS

  • In a medium bowl, beat brown sugar and butter until blended
  • Beat in the egg, then the molasses
  • Mix the flour, ginger, baking soda, cinnamon and cloves
  • Gradually add to the wet mixture and mix well (the dough will be stiff)
  • Stir in white chocolate chips until well mixed
  • Cover and refrigerate for at least 1.5 hours
  • Combine both sugars in a deep bowl
  • Shape dough into 1 inch balls
  • Toss in sugar mixture
  •  Place 2 inches apart on baking sheets coated with cooking spray
  • Bake at 350° for 11-13 minutes or until set
  • Cool for a few minutes before removing from pans to wire racks. 

White Chocolate Gingersnaps

Yield: 3 dozen

Happy baking & Happy Thanksgiving!

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