One Big Happy Table: Ginger Snap Cookies
Ginger Cookies with White Chocolate Drizzle
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
1 large egg
1/4 cup molasses
Additional sugar or raw sugar(for coating)
4 ounces high-quality white chocolate
Preheat oven to 350°F. Line baking sheets with parchment paper or grease lightly.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. Using a wooden spoon, beat sugar and oil in another large bowl for about two minutes. Add egg and molasses, and stir well. Gradually stir in flour mixture.
For larger cookies, roll 2 tablespoons of dough into ball, and then roll in additional sugar to coat. Repeat with all dough. Arrange each ball about 2 inches apart on prepared baking sheets (cookies will spread). Bake until cookies are golden brown, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool.
To make the drizzle, melt white chocolate in the microwave, heating in 20 second intervals until melted. Stir. Spoon melted white chocolate into a small plastic Ziploc bag. Snip off a tiny corner of the bag, and drizzle the chocolate over each cookie. Refrigerate until chocolate is set, about 10 minutes. Store in an airtight container at room temperature.