Gingersnap Cookies With White Chocolate Drizzle Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
• Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
• Roll dough into 1-inch balls, then roll the balls in remaining sugar.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
• Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
• Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
• Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
• Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Steps:

• Preheat oven to 350. Line baking sheet with parchment paper. Whisk flour, baking soda, ginger, cinnamon, and salt in large bowl. Beat sugar and canola oil in another large bowl until pale in color, about 2 minutes. Beat in egg and molasses. Gradually stir in flour mixture. Roll 2 tablespoonfuls dough into ball, then roll in sugar to coat. Repeat, forming about 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden bown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough. I do not do the white drizzle, but this was part of the original recipe: Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizle over cookies. Regrigerate until chocolate is set, about 10 minutes. (can be made 1 day ahead. Store in airight container at room temperature.)