|I swear I had a better photo of these, but I cannot for the life of me find it!|
I know, I’m posting a cookie recipe in the middle of January. Most of you probably don’t think you are ready for another batch of cookies, what with your diets, light meals, and super healthy smoothie breakfasts. But I hope you are remembering to diet and exercise with a little bit of moderation, and that means indulging just a little bit. And I think these cookies are special enough for you to make right now. They are super soft, with just the right amount of spice, and the white chocolate chips are the perfect addition.
|Cooking with toddlers can be messy! Lesson learned:
Keep an eye on all ingredients, and maybe push them back a little further!
These cookies are also fairly easy to make. Which is important since I have decided that Ladybug is old enough to start helping me just a tiny bit in the kitchen. She’s been making the sign for cookie non-stop since Christmas (I still can’t get her to actually say cookie, she just shakes her head “no” when I ask her to use her words. brat.), and its so cute that I have to indulge her just a tiny bit. We have been using our Learning Tower a ton these days, and Ladybug’s new favorite thing is to help cook. These cookies were the first ever that she has helped me bake. She got to help measure, pour, mix, roll, and of course eat! It was totally a messy experience, but it was so full of smiles, laughter, joy and proudness (on both our parts) that it was entirely worth the clean-up. And you can see the all the cookies are lumpy and mis-shappen and odd sizes, but I love them and the chubby little fingers that made them!
Soft Gingersnap Cookies with White Chocolate Chips (Two Peas and their Pod)
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup molasses
2 TBSP canola oil
1 tsp vanilla extract
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
1 1/4 tsp ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chips
1 cup sugar for rolling the balls
Preheat your oven to 350 F.
Line two large baking sheets with parchment paper or a Sil-Pat and set aside.
In a large bowl, cream together the butter and sugar until smooth and creamy.
Beat in the molasses, canola oil, vanilla, baking soda, salt, and the spices, mixing until well combined.
Add the eggs one at a time, and beat until smooth.
Slowly add in the flour.
Stir in the white chocolate chunks.
Scoop the dough into balls and roll in the sugar to coat.
Place on the lined baking sheets, about two inches apart.
Bake for 10 minutes (the cookies will still be soft).
Remove from the oven and allow the cookies to cool on the baking sheet for five minutes.
Transfer to a wire rack to cool the rest of the way.