Thursday, December 23, 2010

Gingersnap Cookies

I made these cookies along with a few others with my mom yesterday.  They were by far my favorite out all we made.  I found this recipe on a cookie blog hop, over at Two Peas and their Pod.  You must make these, they will become a Christmas tradition in your house. 

Soft Gingersnap Cookies with White Chocolate Chips

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks (I used white chocolate chips)
1 cup granulated sugar-for coating cookie dough balls
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Makes about 50 cookies

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