White Chocolate Gingersnaps

White chocolate and crystallized ginger top Duff Goldman's holiday-ready gingersnaps that are super easy to make.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 161 Calories

Ingredients

• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 4 cups all-purpose flour
• 2 large eggs
• 1 cup chopped crystallized ginger
• 3 teaspoons ground ginger
• 1 pinch kosher salt
• 1 (11 ounce) package white chocolate chips
• 3 cups white sugar, divided, or as needed
• 0.5 cup molasses
• 1.5 cups canola oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.

Step 3

Roll dough into 1-inch balls, then roll the balls in remaining sugar.

Step 4

Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

Step 5

Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.

Step 6

Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.