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Gingersnap Cookies with White Chocolate Drizzle

Source of Recipe


Bon Appétit, October 2004






List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 2 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1 cup granulated sugar, plus additional for coating cookies (divided)
  
• 3/4 cup vegetable oil
  
• 1 egg
  
• 1/4 cup light molasses
  
• 4 ounces white chocolate, chopped
  






Instructions



1. Preheat oven to 350° F. Line baking sheet with parchment paper. In a large bowl, whisk together flour, baking soda, ginger, cinnamon and salt. In another large bowl, beat 1 cup sugar and oil until pale in color, about 2 minutes. Beat in egg and molasses. Gradually stir in flour mixture.
   
   
2. Roll 2 tablespoonfuls of dough into a ball, then roll in additional sugar to coat. Repeat, forming 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough.
   
   
3. Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes. (Can be made 1 day ahead. Store in airtight container at room temperature.)
   
   Makes about 18 cookies.