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Snow Sprinkled Ginger Snaps

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The warm spices and rich molasses in this tender cookie transport one to yesteryear.  Make them better by adding a drizzle of melted white chocolate!

  • Author: Erin Thomas
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: About 12 large cookies 1x

Ingredients

Scale

For the Cookies:

1 cup light brown sugar, packed

3/4 cup (1 and 1/2 sticks) unsalted butter, at room temperature

1/4 cup molasses*

1 large egg

2–1/4 cup all-purpose flour

2 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. salt (kosher or table)

Decoration:

1 cup white chocolate chips

1 tbsp. vegetable shortening**

Instructions

Line cookie/baking sheets with parchment paper or lightly grease with non-stick cooking spray.  Set aside.

In a large bowl, cream brown sugar, butter, molasses, and egg.  In a medium bowl, combine all-purpose flour, baking soda, ginger, cinnamon, cloves, and salt.  Add dry ingredients to butter mixture until just combined.

Using a #24 ice cream scoop (3 tbsp.) or a 1/4 cup measuring cup, scoop dough onto prepared parchment lined baking sheets. Refrigerate for an hour or up to overnight.  (After about an hour, dough can be placed into a freezer-safe container and frozen for later use.)

Preheat oven to 375 degrees F.  Take dough out of refrigerator.  Dip tops of dough into granulated sugar.  Place dough, sugar side up, on baking sheets 3 inches apart.

Bake cookies for about 15-17 minutes in preheated oven.  Cookies should be just set.  Remove from oven and let cool completely on a cooling rack (about 30 minutes).

To Decorate:

Place white chocolate chips into a resealable plastic bag.  Microwave for 1 minute and in 30-second intervals afterwards until chocolate is melted.  Cut off the tip of the plastic bag.  Drizzle cooled cookies with the melted chocolate, going in opposite directions with each pass.  Let cookies stand until chocolate is firm.

Notes

If you prefer a taller, crunchier cookie, the same amount of vegetable shortening can be substituted for the butter.

*Blackstrap molasses can be used in place of regular molasses.  Your finished cookie will result in a slightly less-sweet  and more intense molasses flavor.

**Use vegetable shortening to thin out the white chocolate chips for decoration.  If you want the chips to flow quicker, or if your chocolate seizes up becoming lumpy, use vegetable shortening.

 

Find it online: http://gloveboxeats.com/?p=356