Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Ground ginger: 1 tablespoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (2 sticks) (227g)
- Granulated sugar: 3/4 cup (150g)
- Light brown sugar: 1/2 cup (100g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5ml)
- White chocolate chips: 1 cup (170g)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Roll the dough into 1-inch balls and place them on a parchment paper-lined baking sheet.
- Press down on each ball with a fork to create a crosshatch pattern.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie:
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 100mg
- Carbohydrates: 19g
- Sugar: 12g
- Protein: 2g
Dish Characteristics:
- Crisp exterior with a chewy interior
- Warm, spicy flavor with a hint of sweetness
- Perfect for holiday gatherings or as a sweet snack
User Comments:
- "These are the best ginger snaps I've ever had! They're so crispy and flavorful."
- "I love the combination of white chocolate and ginger. It's a unique and delicious treat."
- "These cookies are perfect for sharing with friends and family during the holidays."
Special Precautions and Tips:
- Be sure to not overbake the cookies, as they will become dry and hard.
- If you don't have white chocolate chips, you can use semi-sweet chocolate chips instead.
- For a vegan version, you can substitute vegan butter and egg replacer.
