Soft Gingersnap Cookies with White Chocolate Chips

Oh man - Christmas has come and gone and I have yet to post all the Christmas baking I did! Okay, it wasn't as much as I just made it sound. I have always been slightly envious of the ladies that have baking that they do every year which become staples in their home, their families look forward to it, etc. etc. An example of this would be my mother. SO many staples. SO many treats. I have always wanted to do my own Christmas baking, apart and aside from the baking that I help my mom with, and also treats that are not the same as what my mom makes. So this year I did it, mostly. I made two treats that are pretty much my all-time faves and really, really yummy, and then found two new things to add. A total of four treats. I think this constitutes my own Christmas baking and I couldn't be more proud of myself. Gloat gloat gloat. The treat that turned out the ugliest but was supposed to be the prettiest was the Red Velvet Cake Ball disaster/delight. The next recipe that I tried for the first time was equally as yummy but looked way better were these tasty treats! They were a huge hit, I found the recipe on Tastespotting.

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 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 chips.

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



Enjoy! I hope your loved ones love these cookies as much as mine!

V. xo