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Gingersnaps with White Chocolate and Crystallized Ginger

December 22, 2010


3/4 cup butter
1 cup brown sugar, firmly packed
1/4 cup molasses
1 large egg
2 1/4 cups flour
1 tspn. baking soda
1 tspn. ground ginger
1 tspn. ground cinnamon
1/2 tspn. ground cloves
1/3 cup granulated sugar
12 oz. white chocolate chips
4 oz. crystallized ginger


  1. Thoroughly combine butter, brown sugar, molasses and egg in a large bowl.
  2. Add flour, baking soda, cinnamon, ginger, cloves, and salt. Stir until combined.
  3. Cover and chill for 1 hour.
  4. Preheat oven to 350°F.
  5. Place granulated sugar in a shallow bowl.
  6. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
  7. Bake about 10 minutes or until tops are crackled and edges are firm.
  8. Transfer cookies to a wire rack; let cool.
  9. Melt white chocolate over a double boiler.
  10. Coarsely chop crystallized ginger.
  11. Dip cookie in melted white chocolate. Place on wax paper and immediately sprinkle with crystallized ginger.
  12. Refrigerate until chocolate hardens.

Makes about 4 dozen.


2 Comments leave one →
  1. February 5, 2014 11:46 pm

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