Once upon a time in 2010, I posted these Ginger Snap Cookies. And boy, are they wonderful! Chewy instead of “snappy” (Wait, is that OK? Since they’re supposed to be ginger “snaps”?) Well regardless, I prefer soft, chewy cookies… so these fit the bill!
This recipe is a long-time family favorite of ours! But I felt that it needed to be resurrected from the archives this holiday season now that I have a new camera & lens and also a slightly better head on my shoulders when it comes to timing my photo sessions. (10pm under fluorescent lights is a major no-no, in case you were wondering.) Anyway, you deserve to see these cookies in all their natural glory. They are just TOO good!
I’ve also included a printable recipe for you in today’s post!
Buuuut, if you would like the good old step-by-step tutorial in which I show you each and every detail of how to make these cookies, I highly recommend checking out the old post! Have a laugh at my deficient photography skills while you’re at it, pretty please.
And do me this one favor… enjoy one of these amazingly zingy, chewy, addictive cookies between now and Christmas. You owe it to yourself and to all mankind.
What are your go-to recipes for the holiday season? I’d love to hear about them in the comments!!!
- -1 C. sugar (+ extra for rolling)
- -3/4 C. canola oil
- -1 egg
- -1/4 C. molasses or honey (or a mix of both!)
- -2 C. flour
- -2 tsp. baking soda
- -1/2 Tbsp. ground ginger
- -1 tsp. cinnamon
- -1/2 tsp. salt
- -2-3 ounces white chocolate (chopped or chips)
- -1/2 tsp. shortening
- Preheat oven to 350.
- In a medium mixing bowl, combine sugar, oil, egg, & molasses with a fork or whisk.
- In a separate larger bowl, whisk together all dry ingredients to combine.
- Pour wet mixture into dry mixture and stir with a fork until totally combined. Then use a medium or large cookie scoop to divide dough into balls. Roll the balls in sugar and bake at 350 for 7-10 minutes. (Cookies should look puffy but not browned.)
- Remove from oven and allow to cool on the pan for at least 5 minutes. Then transfer cookies to a cooling rack with wax paper underneath.
- Meanwhile, in a small, microwave-safe bowl, melt the white chocolate together with the shortening in 20-second increments, stirring in between. When chocolate is smooth and melted, transfer it to a small zip-lock bag, snip off one corner, and drizzle chocolate over the cookies.
- Allow chocolate to dry completely before stacking. If in a hurry, place in the freezer for a few minutes to harden the chocolate.
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