Organic Emily

Soft Ginersnap Cookies with White Chocolate

Soft Gingersnap Cookies with White ChocolateThis recipe has been long coveted and admired by many who get one of my famous gingersnap cookies!  We have served them for countless weddings and events!  What’s the point in having a good recipe and not sharing?!  So I give it willingly with all my love!

Soft Gingersnap Cookies with White Chocolate 

3/4 cup butter at room temp
1 cup sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 egg
1/4 c. molasses
2 1/4 cups all- purpose flour
2 tablespoons turbinado sugar (Sugar in the Raw) for rolling cookies in before cooking
Cream together butter and sugar.  Add the ginger, soda, cinnamon, cloves and salt.  Mix thoroughly.  Add the egg and molasses.  Mix.  Add the flour and roll dough out into 1 tablespoon balls.  Roll into turbinado sugar and place on a greased cookie sheet.  Bake for 10 minutes at 350`.  While the cookies are cooling, heat white chocolate in a double broiler.  Prepare a cookie sheet lined with parchment and dip the cookies half way.  Place dipped cookies into the prepared cookie sheets and  allow the chocolate to cool and harden before serving.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

Comments

  1. These are delicious; I’ve been wanting to make them since you brought some a couple Christmases ago.
    This year I made a variation: To a double batch I added the candied peels of three clementines: chopped fine, simmered with 1/4 c. sugar and 2 Tbsp. water. I also reduced the sugar in the recipe by 1/4 c.

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