White chocolate gingersnap cookies

By Best of Bridge
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Gingersnaps get a lift from white chocolate.


Total Time


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Pinch ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/4 cup light (fancy) molasses
  • 1 teaspoon vanilla
  • 3/4 cup chopped white chocolate
  • Additional granulated sugar


  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg.
  3. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth.
  4. Stir flour mixture into egg mixture until combined. Stir in chocolate.
  5. Using a level small ice cream scoop or tablespoon (15 milliliters), scoop up dough and roll into balls.
  6. Roll balls in sugar and place about five centimeters apart on parchment-lined baking sheets.
  7. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft.
  8. Let cool completely on pan on a wire rack.


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