White Chocolate drizzled Gingersnaps

This year, I thought it might be fun to share a favorite cookie recipe each month. This will be mostly for selfish reasons, meaning I’ll get to make and EAT a batch of cookies every month for the sake of sharing the recipe.

I have a cute, kind of old fashioned son who, if you ask him what kind of cookies he’d like you to make, he’ll almost always say, “How about Gingersnaps?” He started loving them as a chubby baby and the romance has continued.
I love the way these Gingersnap cookies scent the whole house with warm smells of cinnamon, Mollasses, melted butter, Ginger, and Clove. A few drizzles of white chocolate gives these already delightful cookies a little bit of wintery magic. These are a perfect way to warm up your kitchen on a snowy January Day. I hope you’ll enjoy them and that they’ll become a new favorite of yours too.

Chewy Gingersnaps

Ingredients:

3/4 cup Butter Flavored shortening or Butter

1 cup Granulated Sugar

4 TBSP Mollasses

1 large egg

2 tsp Baking Soda

1 tsp Cinnamon

1 tsp Ground Ginger

1 tsp Ground Cloves

1/2 tsp Salt

2 cups Flour

Cinnamon and sugar mix: mix 4 TBSP Granulated sugar with 2 tsp Cinnamon.

Instructions:

Cream together Shortening and Sugar. Add Mollasses and Egg and mix well. Add in Baking Soda, Cinnamon, Ground Ginger and Ground Cloves, Salt and Flour. Mix together until smooth. Roll into large double scoops to make big cookies. Roll the dough balls in Cinnamon and sugar mixture and place on cookie sheet.
Bake for 14 minutes or until tops of cookies are beginning to brown and centers are set but still soft. Remove from the oven and set on a cooling rack. While the cookies cool, melt 1 cup of white chocolate chips mixed with 1 tsp canola oil.(I melt them in a microwave safe bowl in the microwave for 30 seconds at a time until they are melted.) once melted and the cookies have cooled, use a spoon to drizzle white chocolate over the tops of the cookies.