Monday 12 December 2016

White Chocolate Gingersnaps #ChristmasCookies

Well, it's the final day of the 12 Days of #ChristmasCookies, and my final contribution to it for this year.  Today I'm sharing White Chocolate Gingersnaps with everyone.  I wish I could take full credit for this recipe, because it's amazing.  However, it is really just one of my favorite gingersnap recipes , jazzed up with some extra deliciousness.  This deliciousness that I speak of includes a variety of sparkly sprinkles and a little coating of white chocolate.

These gingersnaps are amazing, and I've spoken of them before.  You might remember my post about Gingersnap Maple Pecan Ice Cream.  Well, how can you forget it?  .....I ramble on and on and on about it on a regular basis.  Sorry.  Anyway, this is the recipe I use for that too.  Why?  This recipe produces the most delicious little tender, but still a bit chewy gingersnaps.  They are practically perfect in every way.  The recipe's source is from Taste of Home Magazine, and it is called Lara's Tender Gingersnaps.  I've rewritten the recipe below, and added my own few notes (in italics) to make them a little more festive.

1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I cut mine back to 1/4 tsp, but that's purely a personal preference)
1/4 cup sugar (for rolling)

1. In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours. (I have found 1 hour to be ample time without affecting my results).

2. Shape dough into 1 in. balls. Roll in sugar. (I rolled some of mine in coarse golden decorating sugar).  Place 2 in. apart on greased baking sheets.

3. Bake at 350° for 9-11 minutes or until set (Just set!  Don't overbake or you'll have crispy gingersnaps). Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.

Now, to add some holiday touch to these:

-Microwave 1 cup of white chocolate chips + 2 tsp shortening in a 2 cup measuring cup.  I start with 30 seconds, stir, and then keep doing this at 15 second intervals until fully melted.  

-Dunk about half of each cooled cookie into the melted chocolate.  Place on a parchment lined baking sheet and sprinkle with any sprinkles or coarse decorating sugar of your choice.  Cool completely before moving to allow chocolate to harden.  Or, pop in the fridge for a few minutes.  

These cookies freeze well too.  Enjoy!

      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 12

Bullas (Caribbean Spice Cookie) from A Day in the Life on the Farm
Cinnamon Bun Cookies from Cooking With Carlee
Cranberry Bliss Cookies from Hezzi-D's Books and Cooks
Eggnog Snickerdoodles from Palatable Pastime
Gingerbread Crinkles from Jolene's Recipe Journal
Minty Dark Chocolate Delights from Family Around the Table
Norwegian Pecan Cookies from A Kitchen Hoor’s Adventures
Pecan Balls from The Chef Next Door
White Chocolate Gingersnaps from Making the Most of Naptime

1 comment:

  1. Just a simple thing like dipping or adding sprinkles turns an ordinary cookie into something spectacular.