Prep 1 hr
Cook 10 mins
These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.
- In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
- In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
- Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
- Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
- Cool completely on wire racks.
- Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
- Place on waxed paper to harden.
These are quite possibly the best cookies I have ever made. My kids keep begging for more. They are easy, delicious, and beautiful. The tops are all crackled and sparkly from the sugar. I did not dip in the white chocolate, but I might on the ones that I'm freezing. They are so good. Try this recipe, you won't be disappointed!
I found this on Taste of home a few years ago and have been making them ever since. Great flavor and most of the time I just leave out the dipping part. They are just as good.
Thanks for posting this recipe--now I don't have to worry about losing my hard copy! I started making these cookies several years ago after seeing them in TOH magazine. Not sure why I made them that first time because I don't generally care for gingersnaps, and I do NOT like white chocolate. But, one bite of these tender delicacies, and I was hooked! The combination of the ginger cookie and the white chocolate is perfect. I made them last year for a cookie exchange, and when a couple friends found out I wasn't planning on making them for this year's exchange, they asked me if I would reconsider. :)