12 Days of Christmas cookies: Day 10 - Soft Gingersnaps

I love the smell gingerbread baking in the oven during the holidays. It fills your house up with such a yummy smell! Some people are a huge fan of gingerbread cookies and some haven't acquired the taste for them yet. And if you just happen to be someone who hasn't, then you should try this cookie instead. It's a mild version of the gingerbread cookie.

These soft Gingersnap cookies were so delightful in taste, smell and looks. And the recipe was very easy to make too. I had a batch mixed up, baked and decorated within 30 minutes. The recipe was also originally called Dipped Gingersnaps. The dipped part being that you dip half of the cookie in melted white chocolate. But after a previous tasting of these cookies, I decided that I wanted to be able to taste more of the ginger/molasses flavor then the white chocolate. So with that thought, I decided that drizzling the chocolate lightly on top would achieve that flavor. The overall results of this cookie was amazing! Easy, soft and gingery! Perfect for anytime of the year.

Soft Gingersnaps

1 cup sugar
3/4 cup vegetable or canola oil
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teas. baking soda
1/2 tbls. ground ginger
1 teas. ground cinnamon
1/2 teas. salt
1 cup white chocolate chips, melted

Preheat oven to 350 F degrees. In a mixing bowl, combine sugar and oil; mix well. Add egg. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 1 1/4 inch balls and roll in sugar. Place 2 inches apart on baking sheet. Bake for 10-12 minutes or until cookie springs back when touched lightly. Remove to cool on wire racks. Melt chips in a sandwich sized ziploc bag and place inside small microwave safe bowl, unzipped. Microwave in 30 second increments until chips are melted. Squeezing the bag after each 30 seconds to stir chips. Close bag off and snip off the corner of the bag and drizzle chocolate over cookies and decorate with desired sprinkles. Let chocolate set before serving. Makes 24 cookies.

NOTE: This recipe doubles really well. And will result in a 4 dozen batch.