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Chewy Gingersnaps with White Chocolate Drizzle

(2)
  2 reviews
  • 20 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 30 servings
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A new must-try gluten-free indulgence! It has a snappy spice flavor dressed up with a white chocolate drizzle.

Bake-Off® Contest 47, 2014
Michele Kusma
Columbus, Ohio

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1
cup sugar
1
tablespoon Watkins™ Ground Ginger
1
teaspoon Watkins™ Ground Saigon Cinnamon
1
teaspoon baking soda
1/4
cup molasses
1
cup white vanilla baking chips

Steps

  • 1 Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
  • 3 Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
  • 4 Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5 Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
  • 6 Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.
  • 1 Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
  • 3 Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
  • 4 Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5 Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
  • 6 Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

Expert Tips

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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