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4.61 from 23 votes

Soft Gingersnap Cookies with White Chocolate Chunks

Recipe from Two Peas and Their Pod

Cook Time10 minutes



  • 1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
  • 2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
  • 3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
  • 4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
  • 5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.