Soft Gingersnap Cookies with White Chocolate Chunks
Soft Gingersnap Cookies with White Chocolate Chunks requires around 10 minutes from start to finish. One serving contains 179 calories, 2g of protein, and 9g of fat. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 36. It works well as a hor d'oeuvre. 5037 people have made this recipe and would make it again. If you have white chocolate chunks, salt, ground cloves, and a few other ingredients on hand, you can make it. It is brought to you by Two Peas and Their Pod. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, you might also like recipes such as Soft Gingersnap Cookies with White Chocolate Chips, Soft Gingersnap Cookies with White Chocolate Drizzle, and Soft and Chewy Banana Peanut Butter Cookies with Chocolate Chunks and Bacon.
Servings: 36
Cooking duration: 10 minutes
Ingredients:
2 1/4 teaspoons baking soda
2 tablespoons canola oil
1 1/4 teaspoons cinnamon
2 large eggs
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
1/2 cup molasses
1 teaspoon salt
1 cup granulated sugar-for coating cookie dough balls
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cups white chocolate chunks
Equipment:
baking sheet
oven
stand mixer
bowl
wire rack
Cooking instruction summary:
1. 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.2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.5. 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.
Step by step:
1. 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.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices.
4. Mix until well combined.
5. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
6. Scoop the dough into balls and roll in granulated sugar.
7. Place on lined baking sheets, about two inches apart.
8. Bake for 10 minutes, the cookies will still be soft.
9. Remove from oven and let cookies cool on the baking sheet for five minutes.
10. Transfer to a wire rack and cool completely.
Nutrition Information:
covered percent of daily need
