So I think that we all have certain foods for each holiday and these gingersnap cookies are a MUST HAVE for me during Christmas time. When I worked at Great Harvest I absolutely loved their gingerbread cookies and would have one everyday after lunch. There is something special about the spice from the ginger mixed with cinnamon and the taste of sweet molasses. Then you pair that with the crunch of these sugar rolled edges and I could die and go to heaven!

Ingredients

• 2 cup sugar
• 1 1/2 cup oil
• 2 eggs
• 1/2 c. Molasses
• 4 cup flour
• 1 TBSP ground ginger
• 1 tsp salt
• 4 tsp baking soda
• 2 tsp ground cinnamon
• Sugar for rolling
• 10 oz white chocolate chips for drizzle or dipping

Directions

• In a large mixing bowl, combine sugar and oil, mix well. Add eggs, one at a time, beating after each addition. Mix in molasses.
• In a separate bowl combine dry ingredients. Gradually add to creamed mixture and mix until combined. Scoop dough into balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake at 350 degrees for 10-12 minutes or until cookie springs back when lightly touched. (My oven currently cooks hot and the cookies were done around 8 minutes. See video to tell when a cookie is done) Remove to wire racks to cool.
• Melt chocolate in microwave in 30 second segments and stir after each one until the chips have melted. Drizzle over cooked cookies or dip half of the cookie in the white chocolate and scrap off any extra on the bottom of the cookie.

Makes about 3-4 dozen

These cookies freeze excellent! I will often make a batch (baked and drizzle if desired) and freeze half for a later time when I need cookies in a hurry.

I wouldn’t double this recipe in a kitchen aide….haha unless you want flour all over your kitchen…