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Gingersnap Cookies with White Chocolate

  • 1serving

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 2 tsp. baking soda

  3. 2 tsp. ground ginger

  4. 1 tsp. ground cinnamon

  5. 1/2 tsp. salt

  6. 1 cup sugar plus additional for rolling

  7. 3/4 cup vegetable oil

  8. 1 large egg

  9. 1/4 cup mild molasses

  10. 112 g chopped white chocolate

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Sift together flour, baking soda, ginger and cinnamon in a large bowl. In another large bowl, beat together oil and sugar 2 minutes. Beat in egg and molasses. Stir in flour mixture. Roll tablespoonfuls of dough into balls. Place additional sugar in a pie plate. Roll dough balls in sugar to coat and place 2 inches apart on the prepared pan. Bake about 12 minutes until cookies are golden brown on edges and cracked on top. Transfer cookies to a rack and cool completely. Place chocolate in the top of a double boiler over simmering water. Melt chocolate, stirring frequently, until smooth. Drizzle melted chocolate over cooled cookies. Refrigerate cookies about 10 minutes until chocolate is set.

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