Legit Provisions Gingersnap Cookies with White Chocolate Drizzle

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Ingredients

  • AP Flour 2 C
  • Baking Soda 2 t
  • Ground Ginger 2 t
  • Cinnamon 1 t
  • Salt ½ t
  • Sugar 1 C
  • Canola Oil ¾ C
  • Egg 1 ea
  • Molasses ¼ C
  • Additional Sugar for coating
  • White Chocolate, chopped 4 ounces

Directions

  • Preheat oven to 350, line baking sheet with Parchment Paper.
  • By hand or in stand mixer: Whisk Flour, Baking Soda, Ginger, Cinnamon, and Salt in large bowl.
  • Beat Sugar and Oil in another large bowl, until pale in color, about 2 minutes.
  • Beat in Egg and Molasses, gradually stir in flour mixture.
  • Roll dough into 1 inch balls and coat with sugar.
  • Arrange 2 inches apart (cookies will spread).
  • Bake until cookies are golden and cracked on top, about 12 minutes.
  • Let cool slightly, then transfer to rack to cool completely.
  • Stir White Chocolate on top of double boiler until melted.
  • Dip fork into Chocolate and drizzle over cookies.
  • Refrigerate cookies until Chocolate is set, about 10 minutes.

Yields 18