I received this as part of a Christmas Bake Exchange. These look so pretty on a cookie platter.
- Ready In:
- 3⁄4 cup margarine (softened)
- 1 cup sugar
- 1 egg
- 1⁄4 cup molasses
- 2 cups flour
- 1 tablespoon ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 additional cup sugar
- 2 cups white chocolate chips
- 2 teaspoons margarine
- Cream sugar and margarine together.
- Add egg and molasses and mix well.
- Add all dry ingredients and mix.
- Roll into 1 inch balls, and then roll into sugar to coat.
- Bake 8-10 minutes at 350°F.
- Remove to wire racks to cool.
- Melt chips with margarine in small saucepan over low heat.
- Dip cookies halfway; shake off excess.
- Place on waxed paper lined baking sheets to harden.
MY PRIVATE NOTES
Add a Note
Join The Conversation
The cookies themselves are so very, very good! Even my dear man who doesn't usually like gingersnaps thought these were outstanding. The batter was thinner than I expected, but the cookies were moist and chewy while crispy in all the right ways. Like others, only about half of the sugar for rolling was required. I used my cookie scoop to scoop and drop into sugar a few at time, and it made things really easy. For the life of me and with two attempts, I couldn't get the chocolate to melt properly, so mine are "undipped" this time. First time, the heat may have been too high, but second time I was more careful about the heat but got same results - a big lump of white chocolate. I'm fairly new at cooking, so I'll just have to find out more about the chocolate issue. Still, even "undipped" these are delicious, and I know that I will make these again and again. *Update: had to try the dipping again and went with chocolate made for melting, but forgot the margarine in my excitement that it would easily melt in a Pyrex cup in the microwave. Glad I tried again. Wonderful!