Friday, December 17, 2010

Gingersnap Cookies with White Chocolate Chips


I love soft gingersnaps, so when I saw this recipe at Two Peas and Their Pod, I was totally excited to try them. The white chocolate chips are the perfect compliment to these. I altered the recipe slightly to fit my liking.

Gingersnap Cookies with White Chocolate Chips
(makes about 3 dozen cookies)

1 cup butter, at room temperature
1 cup sugar
1/2 cup molasses
2 T canola oil
1 t vanilla
2 1/4 t baking soda
1/2 t salt
1 1/4 t cinnamon
1 1/4 t ground cloves
1 t ground ginger
2 eggs
3 1/2 cups flour
1 1/2 cups white chocolate chips

1 cup sugar - for rolling cookie dough in

Preheat oven to 350. Cream together butter and sugar until smooth. Beat in molasses, oil, vanilla, baking soda, salt and spices. Mix well. Add the eggs, one at a time and beat until smooth. Slowly add in the flour. Stir in the white chocolate chips. Scoop the cookie dough into balls and roll in the sugar. Place on cookie sheet about 2 inches apart. Bake for 10 minutes, the cookies should still be soft. Let cool on pan for five minutes and then move to wire rack to cool completely.
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2 comments:

  1. I don't see what you did different. The recipe and the steps are the same as two peas and their pod. Anyways I'm going to try out this recipe instead of making traditional gingerbread men. I think their really gonna love them:)

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  2. I used salted butter instead of unsalted and decreased the salt. Like I said, it was just a slight change :)

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