Soft Gingersnap Cookies
Ingredients
The cookie dough
-
1
cup
unsalted butter at room temperature
-
1
cup
granulated sugar
-
½
cup
molasses
-
2
tablespoons
canola oil
-
1
teaspoon
vanilla extract
-
2¼
teaspoons
baking soda
-
1
teaspoon
salt
-
1¼
teaspoons
cinnamon
-
1¼
teaspoons
ground cloves
-
1
teaspoon
ground ginger
-
2
large
eggs
-
3½
cups
all-purpose flour
-
1½
cups
white chocolate chunks
For coating
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream together the butter and sugar until smooth.
- Mix in the molasses, canola oil, vanilla, baking soda, salt, and spices until well combined.
- Add the eggs one at a time, beating until smooth, then gradually add the flour and stir in the white chocolate chunks.
- Scoop the dough into balls, roll in sugar, and place on the baking sheets.
- Bake for 10 minutes, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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