Gingersnap Cookies
Highly addictive gingersnap cookies that are chewy, perfectly spiced and dipped/drizzled in white chocolate. Cookies made in just 30 minutes!
Ingredients
- 1 cup sugar
- 1½ cup Canola oil
- ⅛ cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoon baking soda
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 package white chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a bowl, combine sugar and oil.
- Beat in egg. Stir in molasses.
- In another bowl, combine the flour, baking soda, ginger, cinnamon and salt.
- Gradually add dry ingredients to the creamed mix and mix well.
- Shape into ¾ in. balls and roll in sugar.
- Place 2 in. apart on prepared baking sheets.
- Bake until cookies spring back when touched lightly (about 10-12 minutes).
- Remove to wire racks to cool.
- While the cookies cool, melt the white chocolate chips.
- Dip cookies halfway into the melted chips or drizzle over cookies. Place on waxed paper and let stand until chocolate hardens.