Name: Ginger White Chocolate Snickerdoodles
Total time: PT2100.0S
Yield: 12
Ingredients: 2 3/4 cup All-Purpose Flour; 2 teaspoon Baking Powder; 1/2 teaspoon Salt; 1/2 teaspoon Ground Ginger; 1 cup Granulated Sugar; 1/2 cup Dark Brown Sugar; 1 cup Unsalted Butter; 1 tablespoon Fresh Ginger; 2 Egg; 1/4 teaspoon Vanilla Extract; 1 cup White Chocolate Chips; 2 tablespoon Granulated Sugar; 2 teaspoon Ground Cinnamon

They are my go to cookie whenever I want to bring a surefire hit to any occasion.

Low-Fat

Oven

Intermediate

Ginger White Chocolate Snickerdoodles

calories

total_fat

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trans_fat

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total_carbohydrate

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All-Purpose Flour

Baking Powder

teaspoon

Salt

Ground Ginger

Granulated Sugar

Dark Brown Sugar

Unsalted Butter

Fresh Ginger

tablespoon

Vanilla Extract

White Chocolate Chips

Ground Cinnamon

Stand Mixer

Preheat the oven to 350 degrees F (180 degrees C) and line three baking sheets with silicone mats or parchment paper.

In a bowl, whisk together {@0:}, {@2:}, {@3:}, and {@1:}. Set aside.

In a bowl, whisk together All-Purpose Flour (2 3/4 cup), Baking Powder (2 teaspoon), Salt (1/2 teaspoon), and Ground Ginger (1/2 teaspoon). Set aside.

In a bowl, whisk together All-Purpose Flour (2 3/4 cups), Baking Powder (2 tsp), Salt (1/2 tsp), and Ground Ginger (1/2 tsp). Set aside.

Using a stand mixer, combine {@2:}, {@1:}, {@0:}, and {@3:} in its bowl. Cream them together thoroughly with a paddle attachment.

Using a stand mixer, combine Unsalted Butter (1 cup) [room temperature], Granulated Sugar (1 cup), Dark Brown Sugar (1/2 cup), and Fresh Ginger (1 tablespoon) [peeled, grated] in its bowl. Cream them together thoroughly with a paddle attachment.

Using a stand mixer, combine Unsalted Butter (1 cup), Granulated Sugar (1 cup), Dark Brown Sugar (1/2 cup), and Fresh Ginger (1 Tbsp) in its bowl. Cream them together thoroughly with a paddle attachment.

Add the {@1:} to the butter mixture, then the {@0:}. Turn the speed to low and slowly add in the dry ingredients just until a lovely cookie dough forms.

Add the Egg (2 N/A) to the butter mixture, then the Vanilla Extract (1/4 teaspoon). Turn the speed to low and slowly add in the dry ingredients just until a lovely cookie dough forms.

Add the Egg (2) to the butter mixture, then the Vanilla Extract (1/4 tsp). Turn the speed to low and slowly add in the dry ingredients just until a lovely cookie dough forms.

Switch to a rubber spatula and gently fold in the {@0:}. In a small bowl, stir together {@1:} and {@2:} for coating.

Switch to a rubber spatula and gently fold in the White Chocolate Chips (1 cup). In a small bowl, stir together Granulated Sugar (2 tablespoon) and Ground Cinnamon (2 teaspoon) for coating.

Switch to a rubber spatula and gently fold in the White Chocolate Chips (1 cup). In a small bowl, stir together Granulated Sugar (2 Tbsp) and Ground Cinnamon (2 tsp) for coating.

Use a cookie scoop to scoop up uniform balls of dough and roll them in your clean hands to smooth them out. Coat them all in cinnamon sugar mixture before laying them out on the lined cookie sheet.

Bake the snickerdoodles for about 15 minutes until they are just golden around the edges and puffy.

Once done, remove from the oven and let cool on the sheets for 5 minutes before transferring them to a cooling rack. Enjoy!

Ginger White Chocolate Snickerdoodles

4.3

35MINS

$0.69

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions