- The Goode Baker
Giant Gingersnap Cookies
Updated: Nov 22, 2020
I am soooooo excited for the colder weather and all these 'spiced' flavors that come with it. Cinnamon, nutmeg, cloves - they are all so comforting and warm. I'm all about it. This weekend I was dedicated to spending at least 75% of my time in the kitchen and I'd say I'm well on track. These cookies were number 1 on the list and I have so many more 'spicy' recipes to come!
These gingersnap cookies are soft and chewy, loaded with texture from the granulated sugar, and finished off with a blanket of white chocolate. Dreamy, right? I can't take credit for the chocolate blanket though - my fav Constellation Inspiration introduced me to the idea and I think I might do it all the time now.
Give these to friends and family (all within your bubble because we're in a pandemic) and they will hit you with the, "wait, you made these?" look. Make them now and enjoy!
Makes 12 giant cookies - can be easily halved
Ingredients 1/4 cup of white chocolate chips 3/4 cup Melt Organic Butter (regular works if not dairy-free) 1 cup granulated sugar 1 large egg 1/2 cup molasses 2 + 1/2 cups all-purpose flour (spooned and leveled) 1/2 tsp baking soda 2 tsp ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt *you'll need a bowl of granulated sugar for rolling later on Method First, make your chocolate 'blanket'. In a microwave safe bowl, heat in microwave in 30-second intrivals, stirring between each round until white chocolate is melted. Lay down a sheet of parchment paper and using a small spatula, spread melted chocolate onto parchment until its just a thin square layer. Place in fridge. Preheat oven to 350 degrees and line a baking sheet with parchment. In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add egg and mix on high for another 2 minutes, ensuring lots of air has been whipped into the mixture. Slowly add 1/2 cup of molasses and beat for an additional minute until all combined. In a separate medium-sized bowl, sift together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Slowly add dry mixture to the wet mixture in two parts. Mix until just evenly incorporated. Place bowl in fridge for 15 minutes so batter is cooled and easier to handle. Remove from fridge and roll into balls roughly 1/4 cup size. Roll in granulated sugar and place on prepared baking sheet. Take your white chocolate 'blanket' out of the fridge and cut into large square chunks using a knife. Place each square on top of your rolled cookie dough (it should be at least double the size of the ball of dough). Bake for ~10-12 minutes. Cool on baking rack and enjoy!