Yesterday, I had a crazy craving for gingersnaps...I think it's from seeing everybody posting things on Pinterest ALREADY for fall. Didn't summer, like, just begin???
I only whipped up a half batch of these babies at first, cause I didn't want 3 dozen cookies lying around my kitchen. But after I made that half batch and tasted a cookie, I couldn't even believe how amazing they were, so I made another half batch. Have you ever had white chips in your gingersnaps?! OUT. OF. THIS. WORLD.
So do yourself a favor, save yourself extra dishes and time and just make a full batch the first time....
White Chocolate Chip Chewy Gingersnaps
Yield: 32 cookies
Pre-heat oven to 350
3/4 cup butter
1 cup sugar
1/4 cup dark molasses
2 cups flour
1/2 Tbsp. ginger
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 bag white chocolate chips
1/4 cup sugar
2 Tbsp. cinnamon
In an electric mixer, whip butter and sugar together.
Beat in the egg and molasses til well blended.
All at once, add in flour, ginger, baking soda, cinnamon and salt.
Mix on low just until combined, then briefly add in white chips.
Roll into 1-inch balls and roll in cinnamon sugar mixture.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 9 minutes.
Cool on pan for 2 minutes before removing to a wire rack.