GINGERSNAP COOKIES WITH WHITE CHOCOLATE DRIZZLE
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.)
WHITE CHOCOLATE GINGERSNAPS
My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!
Provided by Duff Goldman
Categories Gingersnaps
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
- Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
- Roll dough into 1-inch balls, then roll the balls in remaining sugar.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.
Nutrition Facts : Calories 161 calories, Carbohydrate 22.7 g, Cholesterol 1.1 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 98.1 mg
GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE
The sweet-tart three-ingredient filling of this easy icebox cake finds its perfect foil in spicy gingersnaps. A drizzle of caramel and chocolate sauce just before serving gives it a dramatic finish.
Provided by Food Network Kitchen
Categories dessert
Time 12h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
- Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
- Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
- Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
- When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.
DIPPED GINGERSNAPS
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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