Every year I am invited to at least one cookie exchange and this year, for the first one, I made Ginger Snaps with a White Chocolate Drizzle. I like ginger snaps because they are very "Christmasy" and also fairly simple to make.
I apologize for a lack of photos but I had this really cute & helpful sous chef assisting me and he was not favorable to me stopping to take pictures.
It is always better with help. Especially help wearing a cute owl apron.
Baking, baking, baking...
Cooling, cooling, cooling...
The finished product - how festive!
I have to say, adding a simple drizzle of chocolate to things makes it that much better.
Plus, everyone is impressed by it!
Ginger Snaps with White Chocolate Drizzle
1 cup - packed brown sugar
3/4 cup - vegetable oil
1/4 cup - molasses
2 cup - all-purpose flour
2 tsp - baking soda
1/4 tsp - salt
1/2 tsp - ground cloves
1 tsp - ground cinnamon
1 tsp - ground ginger
1/3 cup - white sugar (for decoration)
Preheat oven to 375 degrees; cover baking sheets with parchment paper.
In a large bowl, mix together brown sugar, oil, molasses & egg. In a medium bowl, combine the flour, baking soda, salt, cloves, cinnamon & ginger. Stir into the molasses mixture.
Roll dough into 1-1/4 inch balls; roll each ball in white sugar before placing onto baking sheets 2" apart.
Bake for 10-12 minutes until center is a bit firm to the touch & edges are slightly dark. Cool completely on wire racks.
Place waxed paper underneath the wire racks. In a plastic decorator's bag (or sandwich bag), melt white chocolate (chips or chopped bark) in the microwave on half-power for about 2 minutes, checking the chocolate every 30 seconds to avoid over-cooking. When chocolate is soft & melted, snip about 1/4" off the tip of the bag (or corner if using a sandwich bag) and quickly drizzle over cooled cookies.
Let chocolate set for at least 10 minutes. Serve or store in air-tight container for 3-5 days.