Gingersnap Cookies with White Chocolate Drizzle               

 tags (edit): Advance Bon Appetit Magazine @Vogel @Try Soon! Cookies  

 

I recently visited the Vanderbilt Hall Hotel in Newport, Rhode Island, with a group of business associates. While we were there, we had the best in gingersnap cookies ever.

Ingredients

2 cups All purpose flour
2 teaspoons Baking soda
2 teaspoons Ginger ground
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Sugar
3/4 cup Canola Oil
1 large Egg
1/4 cup Light molasses
Sugar for coating
4 ounces White chocolate (such as Lindt or Perugina), chopped
 

Instructions
 Preheat oven to 350°F. Line baking sheet with parchment paper.

Whisk flour, baking soda, ginger, cinnamon, and salt in large bowl. Beat sugar and canola oil in another large bowl until pale in color, about 2 minutes. Beat in egg and molasses. Gradually stir in flour mixture.

Roll 2 tablespoonfuls dough into ball, then roll in sugar to coat. Repeat, forming about six dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around the edges and crack on top, about 12 minutes. Let cool 2 minutes on the sheet; transfer cookies to rack to cool. Repeat with remaining dough.

Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes (Can be made one day ahead. Store in airtight container at room temperature.)


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Yields: 18 Cookies
     Bon Appétit Magazine, October 2004, page 76

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