Soft Gingersnap Cookies with White Chocolate Chunks

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1 cup 1

    cup unsalted butter, at room temperature

  • 1 cup 1

    cup granulated sugar

  • 1/2 cup 1/2

    cup molasses

  • 2 tablespoons 2

    tablespoons canola oil

  • 1 teaspoon 1

    teaspoon vanilla extract

  • 2 1/4 teaspoons 2 1/4

    teaspoons baking soda

  • 1 teaspoon 1

    teaspoon salt

  • 1 1/4 teaspoons 1 1/4

    teaspoons cinnamon

  • 1 1/4 teaspoons 1 1/4

    teaspoons ground cloves

  • 1 teaspoon 1

    teaspoon ground ginger

  • 2 large 2

    large eggs

  • 3 1/2 cups 3 1/2

    cups all-purpose flour

  • 1 1/2 cups 1 1/2

    cups white chocolate chunks

  • 1 cup 1

    cup granulated sugar-for coating cookie dough balls

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: