Gingersnaps with White Chocolate Chips
Sweet, spicy, and irresistibly indulgent, these Gingersnaps with White Chocolate Chips are the perfect marriage of classic holiday flavors and decadent sweetness. Featuring a rich blend of molasses, warm ginger, cinnamon, and cloves, these cookies deliver that signature gingersnap spice with a soft, chewy center. Each bite is elevated by bursts of creamy white chocolate chips, creating a delightful balance of flavors. Rolled in a sparkling coat of sugar before baking, these cookies boast a beautiful crackled finish that promises sweetness in every bite. Ideal for festive gatherings, cookie swaps, or simply satisfying your seasonal cravings, this quick and easy recipe yields a batch of 24 cookies in just 25 minutes. Serve them with a glass of milk or your favorite cup of tea for the ultimate cozy treat!
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Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 80 ml Molasses
- 1 large Egg
- 180 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 120 grams White chocolate chips
- 50 grams Additional granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses and the egg to the bowl, mixing until well combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Step 5
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 6
Fold in the white chocolate chips until evenly distributed.
Step 7
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Step 8
Roll each dough ball in the additional granulated sugar to coat evenly.
Step 9
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 10
Bake in the preheated oven for 8-10 minutes or until the edges are set and the center looks slightly underbaked.
Step 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (790.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3328.1 |
| Total Fat 145.4g | 0% |
| Saturated Fat 84.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 491.2mg | 0% |
| Sodium 2149.3mg | 0% |
| Total Carbohydrate 500.6g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 350.1g | |
| Protein 34.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 543.5mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2391.2mg | 0% |
Source of Calories