GINGERSNAP COOKIES WITH WHITE CHOCOLATE DRIZZLE

GINGERSNAP COOKIES WITH WHITE CHOCOLATE DRIZZLE image

Yield 18 cookies

Number Of Ingredients 11

2 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 canola oil
1 large egg
1/4 cup mild-flavored (light)molasses
Additional sugar (for coating)
4 oz. high-quality white chocolate(such as Lindt or Perugina)

Steps:

Preheat oven to 350. Line baking sheets 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 color, about 2 minutes. Beat in egg and molasses. Gradually stir in flour mixture. Roll 2 Tbl dough into ball, then roll in sugar to coat. Repeat, forming about 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough. Stir white chocolate in top of double broiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes. (Can make one day ahead. Store in air tight container at room temp.)