Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the molasses, egg, and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the white chocolate chips.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 150mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 18g
Protein: 2g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- You can use honey instead of molasses.
Variations:
- Add 1/2 cup chopped crystallized ginger to the dough for extra ginger flavor.
- Drizzle melted white chocolate over the cooled cookies for a decorative touch.
Tips and tricks:
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the cookies in the microwave for a few seconds to soften them.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
- Dust the cookies with powdered sugar.
- Drizzle melted white chocolate over the cookies.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Wash your hands and all surfaces that come into contact with the dough to avoid contamination.
Food history:
Ginger snap cookies have been around since the 18th century and were originally made with molasses and spices. White chocolate was invented in Switzerland in the 1930s.
Flavor profiles:
These cookies have a spicy ginger flavor with a sweet white chocolate finish.
Serving suggestions:
Serve these cookies as a snack or dessert.
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