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Friday, January 7, 2011

Soft Gingersnaps with White Chocolate

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It's official, we're going to have to have a ginger cookie bake-off. Sometime, when I'm feeling particularly ambitious, I'm going to whip up three variations of ginger cookies and let the judges announce a verdict. In the very early days of the blog, I posted a ginger cookie recipe that I thought couldn't be beat. Then, this Fall, I posted another gingersnap recipe that rivaled the original. Ryan often pondered which of these two can be considered the reigning champion. Recently, Maria of Two Peas and Their Pod posted yet another gingersnap recipe that she declared her favorite ever. Intrigued, I declared to Ryan that I thought we had another contender on our hands and I whipped up a batch in the days before Christmas.

While Ryan is still convinced that one of the first two is the best, I think we're going to have to compare all three. I really enjoyed these. The white chocolate chunks complemented the spices in the ginger cookie and these cookies stayed soft for days. For me, the smaller cookies were the best tasting, and I recommend making them all pretty small.

If you're a gingersnap fan, you really can't go wrong with any of the three recipes. Until we have our official ginger cookie bake-off, I can't recommend one over the other!

One Year Ago: Sweet Potato Chili

Soft Gingersnaps with White Chocolate
from Two Peas and Their Pod
*makes 4-5 dozen cookies

-1 cup unsalted butter, at room temperature
-1 cup granulated sugar
-1/2 cup molasses
-2 tbsp canola oil
-1 tsp vanilla extract
-2 1/4 tsp baking soda
-1 tsp salt
-1 1/4 tsp cinnamon
-1 1/4 tsp ground cloves
-1 tsp ground ginger
-2 large eggs
-3 1/2 cups all-purpose flour
-1 1/2 cups white chocolate chunks (I used 6 oz. of chopped Ghirardelli white chocolate)

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
2. Cream together butter and sugar until smooth and creamy. Add molasses, oil, vanilla, baking soda, salt,and spices, beating until combined.
3. Add eggs, one at a time, beating after each addition. Slowly mix in the flour until all combined. Stir in the white chocolate chunks.
4. Scoop small (approximately one-inch) balls of dough and roll in granulated sugar. (note-this dough was very wet and messy. You may want to try chilling it before completing this step.) Bake cookies for 10 minutes. Remove from oven and allow cookies to cool for five minutes before transferring to a wire rack to cool completely.