Gingersnap Cookies with White Chocolate Chips

A nice molasses-flavored cookie with loads of white chocolate, perfect for the holidays.

Gingersnap Cookies with White Chocolate Chips (taken from A Bitchin’ Kitchen and changed)

Makes about 3 dozen cookies.

1 cup Country Crock Light spreadable butter
1 cup granulated sugar, plus extra for coating cookie dough balls
1/2 cup molasses
2 tbsp canola oil
1 tsp vanilla extract
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
2 large eggs
3 3/4 cups all-purpose flour
1 1/2 cups white chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Cream together butter and sugar. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined. Add in the eggs one at a time, beating well after each addition. Gradually add in the flour. Do not overmix. Stir in the white chocolate chips. Chill dough for 10-15 minutes in the fridge.

Form the dough into balls and coat in the extra granulated sugar. (My dough was very sticky, and kind of difficult to work with at this point, so I kept a bowl of water nearby to dip my hands in.) Place on the prepared cookie sheet, two inches apart. Bake for 7-9 minutes. Remove from the oven, and allow cookies to cool for 5 minutes before transferring to a cooling rack. Repeat with remaining dough.

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