I was really wanting to make a ginger cookie of sorts, but Ryan insisted that he HATED them. I told him they would be good and whipped up these. HE. LOVED. THEM. He's now a gingersnap fan :)
Ingredients:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses (I used slightly less)
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls
Directions:
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, vanilla, and eggs.
4. Mix dry ingredients: flour, baking soda, salt, cinnamon, cloves, and ginger.
5. Slowly add in the flour mixture. Next, stir in the white chocolate chunks.
6. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Recipe and picture: http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/
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