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White Chocolate Gingersnaps
White Chocolate Gingersnaps
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Indulgent white chocolate and spicy ginger elevate Duff Goldman's effortless festive gingersnaps."
Ingredients:
  • 3 cups white sugar, divided, or as needed
  • 1.5 cups canola oil
  • 0.5 cup molasses
  • 2 large eggs
  • 1 pinch kosher salt
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 (11 ounce) package white chocolate chips
  • 1 cup chopped crystallized ginger
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a bowl, combine 2 cups of sugar with oil, molasses, and salt. Add the eggs one by one, mixing until combined.
  • Combine flour, baking soda, ginger, and cinnamon in a separate bowl, then gently fold into the creamed mixture, being careful not to overmix. Remember to scrape the sides of the bowl as you go.
  • Shape the dough into 1-inch balls, and coat them with the remaining sugar.
  • Bake in the preheated oven for 10 to 12 minutes, rotating the cookies halfway through to ensure even baking. Be careful not to overbake to keep the middles soft. Remove the parchment paper right after baking to prevent further cooking, then transfer the cookies to a wire rack to cool completely after 2 minutes.
  • Melt white chocolate in a double boiler, stirring often until smooth, for about 5 minutes. Drizzle cookies with melted white chocolate and sprinkle with chopped candied ginger while the chocolate is still warm to ensure the ginger sticks.

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