Chewy White Chocolate Gingersnaps

It’s that time of year!! Carols, Christmas trees, shopping, baking, eating! Definitely my favorite holiday!

Steve and I have been having a blast trying out some brand new Christmas traditions here in Portland! The day after Thanksgiving we went downtown to Pioneer Square to see the band Pink Martini, members of the Portland Philharmonic, and the Von Trappe Family Singers usher in the holiday season at the Tree Lighting Ceremony.

We’ve also made a discovery – an adorable local chocolate shop called “Cacao” that specializes in authentic drinking chocolate.

Not hot chocolate.

Drinking chocolate. Never tried it? Well, you should fix that immediately. It’s life changing.

As per usual, I’ve compiled a rather massive baking list this year. Between my growing list of favorite baking blogs and Steve’s new job working at Williams Sonoma, I now have the means to go an an EPIC baking spree.

Starting with these lovelies!

I ran across this recipe on Two Peas and Their Pod’s website. Actually, there are quite a few amazing recipes from their site that made it two my list this year!

I’ve always been a fan of spicy ginger cookies, but adding white chocolate? Genius!!

Here’s the recipe!

Chewy White Chocolate Gingersnaps

1 cup unsalted butter, room temperature

1 cup white sugar

1/2 cup molassas

2 Tbsp. Canola oil

1 tsp. vanilla extract

2 1/4 tsp. baking soda

1 tsp. salt

1 1/4 tsp. cinnamon

1 1/4 tsp. ground cloves

1 teaspoon ground ginger

2 large eggs

3 1/2 cups all-purpose flour

1 1/2 cups white chocolate chips

1 cup white sugar – for rolling the cookie dough balls

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2. In a large mixing bowl, cream together the butter and sugar until smooth.

3. Add in molasses, oil, vanilla, baking soda, salt, and spices. Mix well.

4. Add in the eggs one at a time. Then, slowly add in the flour.

5. Using a spoon, mix in the white chocolate chunks.

6. Roll the dough into balls (about 1 Tbsp.) and cover in sugar. Place on the cookie sheet.

7. Bake for 10 minutes.



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