Posted by: Maggie
(Please read the following as if a Gingersnap Cookie is speaking in the first person. A Gingersnap Cookie with the smooth voice of Isaiah Mustafa. Yup. I promise not to post again while exhausted and/or after spending too much time on the You Tubes.)
Look at your cookie. Now back to me.
Now back at your cookie. Now back to me.
Sadly, it isn't me.
But if you go to the grocery store and buy some molasses and white chocolate it could taste like it's me.
Look down, back up, where are you?
You're in your kitchen,
making the cookies your cookies could taste like.
What's in your hand? Back at me.
I am, I'm a warm, soft, cookie with those two Christmas flavors that you love.
Look again, the Christmas flavors are now melting in your mouth.
Anything is possible when your cookie tastes like molasses and white chocolate, and not high fructose corn syrup and hydrogenated oils.
I'm on a diabetic horse.
What you'll need:
1 cup unsalted butter, at room temperature
1 cup granulated sugar, plus extra for coating cookie dough balls
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Using an electric mixer, cream together butter and sugar until creamy. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined. Add in the eggs one at a time, beating well after each addition. With the mixer on low, gradually add in the flour. Do not overmix. Stir in the white chocolate chips.
Using a cookie scoop, form the dough into balls and coat in the extra granulated sugar. Place on the prepared cookie sheet, two inches apart. Bake for 7-9 minutes. Remove from the oven, and allow cookies to cool for 5 minutes before transferring to a cooling rack. Repeat with remaining dough. Makes about 3 dozen cookies.
Adapted from: Two Peas & Their Pod