Tuesday, December 10, 2013

Soft Gingersnaps with White Chocolate Chunks

4th annual 3Bs baking day, Part 2!
Here is our traditional silly photo! Of course Meg, our comedian is always the best in these pics. 
Rows of Christmas treats ready for delivery!
Little 3B elves prepping the packages.
Ho, ho, ho!
I bought us matching Christmas slippers to wear! These are my favorite house slippers and they only come around once a year, from Victoria's Secret.
The recipe for tasty cinnamon pretzels in the back is coming up on Baking Day part 3. 

This was a new cookie recipe for us and we decided it was our favorite treat in the box this year! I found it on Two Peas & Their Pod cooking blog. They are soft, creamy, sweet, salty and spicy! The sugar on the outside makes them sparkle! I will be making these cookies again!

Soft Gingersnaps with White Chocolate Chunks
(recipe make 3 dozen cookies)
1 cup butter, at room temp
1 cup sugar
1/2 cup molasses
2 Tbsp canola oil
1 tsp vanilla extract
2 1/4 tsp baking powder
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
2 eggs
3 1/2 cups all purpose flour
1 1/2 cups white chocolate chunks
1 cup of sugar for coating cookie dough balls

Preheat the oven to 350.
In your stand mixer, cream softened butter with sugar until smooth and creamy.
Measure all the spices into a bowl.
Add to the mixer canola oil, molasses, vanilla, baking powder, and spices. Mix until well combined.

Add eggs, one at a time, beat until smooth. 
Slowly add in the flour.
Stir in the white chocolate.
Scoop out about 2 Tbsp of dough and roll into a ball. 
Roll in the bowl of sugar and place on a baking tray lined with parchment paper or a silicone mat.
Bake for 10 mins.
Allow cookies to cool, serve with a glass of milk!

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