Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!
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Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1-1/2 tsp (7 mL) ground ginger
- 3/4 tsp (3 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cloves
- 1/4 tsp (1 mL) salt
- Pinch ground nutmeg
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) butter, softened
- 1 large egg
- 1/4 cup (60 mL) light (fancy) molasses
- 1 tsp (5 mL) vanilla
- 3/4 cup (175 mL) chopped white chocolate
- Additional granulated sugar
Instructions
- Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate.
- Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.
Notes
- Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using a plate.
- Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
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