These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.
- Ready In:
- 1hr 10mins
- 2 cups sugar
- 1 1⁄2 cups vegetable oil
- 2 eggs
- 1⁄2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1⁄2 cup sugar
- 2 (12 ounce) packages white chocolate chips
- 1⁄4 cup shortening
- 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.
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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!
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. :)
Fabulous! I was looking for a good gingersnap recipe, and actually made these without dipping in white chocolate. The cookies were wonderful and very pretty. Crisp but not rock hard, a great texture. Makes a large batch, and I like that it uses oil rather than butter. Stored well, both in a covered container at room temperature and in the freezer. Dipping the cookies in white chocolate would absolutely put them over the top, and I'll definitely try it next time. Thanks for sharing the recipe!