Christmas is the time when my family, you could say, goes a little overboard when it comes to treats. Christmas is the best time for cookies and this is a great cookie for Christmas. Who doesn't love gingersnaps at Christmas time? How could you possibly make them any better? Drizzle them in white chocolate. These soft gingersnaps with a white chocolate drizzle give you just the right amount of melt in your mouth and crunch. Making them both a beautiful, and delicious holiday treat.
We made these gingersnaps for Christmas Eve and they were the first dessert to be completely gone at the dessert bar. But what can I say, we know what we like, and we make what we love. These gingersnaps are a more savory cookie bringing something new to your dessert table (also making it a good cookie to eat in between other cookies). By adding the white chocolate you add sweetness but not an overwhelming amount, still satisfying your sweet tooth. Making this the perfect sweet and savory treat. I have to give credit to homemadeinterst.com who have the original recipe (just not gluten free).
Ingredients:
Gingersnap
2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
3/4 c. Shortening
1/2 c. + 3 T. sugar
1/2 c. Light Brown Sugar
1 Egg
1/4 c. Dark Molasses
White Chocolate Drizzle
2 c. White Chocolate, finely chopped
2 T. Shortening
Instructions:
Makes about 30 cookies
Gingersnap
In the bowl of your mixer add shortening, 1/2 c. white sugar, and all of the light brown sugar. Cream together until fully incorporated. Add egg and molasses continuing to mix until combined.
Add the dry ingredients, beginning with your spices; ginger, cinnamon, cloves, salt, and baking soda. Mix until all well incorporated. Add flour. Mix until all incorporated.
Cover mixing bowl with plastic wrap and chill for at least 1 hour (you can let them chill overnight).
Preheat oven to 350º F.
When dough has chilled remove from fridge and roll into balls. (about 1 1/2 T. of dough for each ball.) Roll balls in about 3 T. of sugar coating each in a light sugar dusting.
Place balls on a lined cookie sheet (about 2 inched apart) and use the bottom of a mixing cup to lightly press down on the top of the cookie, flattening slightly.
Bake for 8-10 minutes, or until tops crack.
Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.
White Chocolate Drizzle
Place white chocolate and shortening in a microwave safe bowl. Place in microwave and heat in 10 second intervals until chocolate has melted.
Drizzle cooled cookies with the white chocolate and let it harden fully before eating.
Enjoy!
(All photos taken by Eowyn Collins on December 24, 2018.)