Oh, Snap

Thursday, January 13, 2011

I have a hard time referring to these cookies as “snaps.” They don’t snap. In fact, they are

Snap1deliciously chewy and quite possibly the best gingerbread cookie out there for that very  reason. And they stay soft for more than a day which, if you ask me, is a feat not many cookies can accomplish.

It’s still blustery out there (I have no right saying that. It's in the 40s here, which would probably feel like the Caribbean at this point to most of the rest of the country), so these sweet, spicy little buggers are still totally acceptable to nosh on.

 

If you’re wondering if this is worth buying molasses for, I would reply with a resounding “yes!” Plus, molasses lasts for, like, ever (“ever” to me being 6-8 months. Which could explain my issues with commitment. Hm.).

 

Chewy, Sugared Gingerbread Cookies. Oh, With White Chocolate. Why not?

makes about 2 dozen, adapted from Two Peas and Their Pod

Snaps2

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup molasses

1 tablespoon canola oil

1/2 teaspoon vanilla extract

1 1/8 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground cloves

1 1/2 teaspoons ground ginger

1 large eggs

1 3/4 cups all-purpose flour

3/4 cup white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls. I added sprinkling sugar. I’m fun like that.

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.Snaps3

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

3 comments:

Claire said...

I am happy that you are blogging more regularly. But i'd be happier if you cooked for me regularly.

Random musings of a cluttered kitchen said...

I actually think I have everything for this recipe in my kitchen at this very moment! I think I may have to give these a try tonight. You had me sold at "soft" & the addition of white chocolate chunks!

Faith, the Authoress said...

Claire, you have to let me know which nights work for you to leave the chillun' at home and come over.

Kristen, they really do stay soft for like 3-4 days! The white chocolate makes them almost worth worshiping. Enjoy!