Ginger White Chocolate Snickerdoodles

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

345 g

All-Purpose Flour

7 g

Baking Powder

3 g

Salt

as needed

Ground Ginger

200 g

Granulated Sugar

110 g

Dark Brown Sugar

225 g

Unsalted Butter , room temperature

6 g

Fresh Ginger , peeled, grated

2

Eggs

1 mL

Vanilla Extract

170 g

White Chocolate Chips

25 g

Granulated Sugar

5 g

Ground Cinnamon

Cooking Instructions

HIDE IMAGES

Step 1

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

Step 2

In a bowl, whisk together All-Purpose Flour (345 g) , Baking Powder (7 g) , Salt (3 g) , and Ground Ginger (as needed) . Set aside.

Step 3

Using a stand mixer, combine Unsalted Butter (225 g) , Granulated Sugar (200 g) , Dark Brown Sugar (110 g) , and Fresh Ginger (6 g) in its bowl. Cream them together thoroughly with a paddle attachment.

Step 4

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

Step 5

Switch to a rubber spatula and gently fold in the White Chocolate Chips (170 g) . In a small bowl, stir together Granulated Sugar (25 g) and Ground Cinnamon (5 g) for coating.

Step 6

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.

Step 7

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

Step 8

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