If you’ve followed the blog you’ll know that I’m all set up with my faux-fur pillows, my birch candles (from my book), I’m over-stocked in chai lattes and I have a new read – The Nest. All I need to complete this vision of a perfect Sunday afternoon is a roaring fire and a treat….
a sweet treat….
a sweet, but slightly spicy treat.
I’m thinking ginger, cinnamon, cloves in a chewy cookie with crispy edges.
Now I’m thinking my treat needs to be dipped in chocolate…
Okay, my vision stemmed from an image I saw on Pinterest – but it certainly holds true as my ideal Sunday afternoon.
So, to create my Shangri-la, and aid you in creating yours (if you agree with my vision), I’m going to post the recipe for these sweet, soft and yet crispy bundles of bliss:
White-chocolate dipped gingersnaps
You will need:
- 1 1/2 cups canola oil
- 2 eggs
- 2 cups white sugar, plus extra for rolling in
- 1/2 cup molasses
- 4 cups flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp ground cloves
- 1 tsp salt
- 1 cup white chocolate melts
- Preheat oven to 350 degrees fahrenheit
- Combine canola oil, eggs, 2 cups of white sugar and molasses with a mixer.
- In a separate bowl, mix all the dry ingredients
- Add the dry ingredients to the wet and blend well.
- Shape the cookie dough into teaspoon-sized balls and roll them in the remaining sugar to (lightly) coat.
- These cookies will spread, so space each dough ball about 2 inches apart on your sheet – you’ll be surprised how big a cookie a teaspoon-sized ball makes.
- Bake at 350 degrees for 7-8 minutes – and be very careful not to over bake.
- Set baked cookies out to cool and melt your white chocolate wafers.
- Once the gingersnaps have completely cooled, dip half into the chocolate and set on the baking sheet to harden.
I only dipped the front half of the gingersnaps – the chocolate is very sweet, so I think dipping an entire cookie, or even half – front and back – would be too much…. even for my uber-sweet teeth.
These are SO GOOD!
One cup of white chocolate melts will cover 2 dozen cookies easily, but the recipe makes more than 4 dozen. I simply rolled the remaining dough, as though ready to bake, and then placed the dough balls in the freezer (on a cookie sheet) to harden. After about 20 minutes your gingersnaps will be hard enough that you can divide them up in dozens and put into freezer bags so you can have a decadent treat another day. Pre-hardening them will stop them from glomming together into one large frozen mass – so it’s optional, but I recommend it.
It’s almost the weekend and you’ve worked hard all week…. it’s time to prep for a “you day”.
If people protest to your pillows, fire, candles, tea and white chocolate dipped gingersnaps – share a few and they’ll forgive you.
Have a great one!