Bake-Off® Contest 47, 2014
Columbus, Ohio

Chewy Gingersnaps with White Chocolate Drizzle

A new must-try gluten-free indulgence! It has a snappy spice flavor dressed up with a white chocolate drizzle.

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  • prep time 20 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 30
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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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.
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