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Gingersnap Cookies with White Chocolate Chips Recipe

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This recipe for Gingersnap Cookies with White Chocolate Chips is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. butter, room temperature
1 C. sugar
1/2 C. molasses
2 Tbsp. canola oil
1 tsp. vanilla extract
2 1/4 tsp. baking soda
1 tsp. salt
1 1/4 tsp. cinnamon
1 1/4 tsp. ground cloves
1 tsp. ground ginger
2 large eggs
3 1/2 C. all-purpose flour
1 1/2 C. white chocolate chunks
1 C. granulated sugar for coating dough balls
Directions:
Directions:
Preheat oven to 350º
Line two large baking sheets with parchment paper, set a side.
Cream together butter and sugar until well creamed.
Beat in molasses, canola oil, vanilla, baking soda, salt and spices. Mix well.
Beat in eggs,one at a time, and beat until smooth. Slowly add in flour.
Stir in the white chocolate chunks (I use white chocolate chips).
Form dough into balls and roll in granulated sugar. Place on baking sheets, 2 inches apart.
Bake for 10 minutes.
Let cool on baking sheet for 5 minutes prior to transferring to a wire rack.
Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Cookies are soft when they come out of oven, it is important to allow them to cool before transfer to wire rack.

 

 

 

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