Ingredientes para Gingersnaps With White Chocolate Chips
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ½ cup molasses
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 6 ounces white chocolate chips
- ½ cup white granulated sugar
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Cómo preparar Gingersnaps With White Chocolate Chips
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Stir in ½ cup molasses and 1 large egg.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add remaining 1 ½ cups of flour, 1 cup at a time, mixing until a dough forms.
- Chill the dough in the freezer for 15 minutes.
- Shape the dough into 1-inch balls and roll in ½ cup white granulated sugar.
- Place the balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once the cookies are completely cool, melt 6 ounces of white chocolate chips according to package directions. Drizzle melted chocolate over the cooled gingersnaps.
- Let the white chocolate set completely before storing the cookies in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
43g
Fat
18g
Carbs
6g
