December 28, 2014

Gingersnap Cookies - no curb appeal but delish!

Some cookies just don't have what HGTV would call "curb appeal" - they're plain, simple and not terribly impressive.  Until you bite into one, and you wonder why you even hesitated.  That's the case with these Gingersnap Cookies.  I especially have a weakness for recipes that
pull from my existing pantry supply, because I can't stand going to the store for one ingredient.  (I'd rather go ask my neighbor than drive a half mile to the nearest store - ridiculous, I know!)

Soft Gingersnap Cookies

1 cup (2 sticks) unsalted butter
1 cup sugar (plus additional sugar for rolling cookie dough balls)
1/2 cup molasses
2 Tablespoons canola or vegetable oil
1 tsp vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 eggs
3 1/2 cups flour
optional - 1 1/2 cups of white chocolate chunks

Cream butter and 1 cup sugar.
Add molasses, oil, vanilla, salt, baking soda and spices.  Mix until well combined.
Add eggs one at  at time and beat until smooth.
Slowly add the flour.
If you have the white chocolate, add that in last.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Scoop the dough into balls and roll in sugar.
Place on lined baking sheets about two inches apart.
Bake for 10 minutes.  Note the cookies will still be soft.
Let cool for 5 minutes on the baking sheet, then transfer to wire racks to finish cooling.

Yield is about 3 dozen cookies.  Enjoy!