White Chocolate Gingersnaps

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   In a large bowl, beat together 2 cups of sugar, the oil, molasses, and salt until combined. Incorporate the eggs one at a time, mixing after each addition.

3. 3

   In a separate bowl, combine the flour, baking soda, ground ginger, and cinnamon, then gradually fold this dry mixture into the wet ingredients, scraping down the bowl as needed and avoiding overmixing.

4. 4

   Shape the dough into 1-inch balls and coat each one in the reserved sugar.

5. 5

   Arrange the balls on a baking sheet and bake until the edges are golden and just set, 10 to 12 minutes, turning the tray halfway through. Take care not to overbake — the centers should remain soft. As soon as the cookies come out, slide the parchment off the sheet to stop the residual heat from continuing to bake them; after 2 minutes, move them to a wire rack to cool fully.

6. 6

   Melt the white chocolate in a double boiler over gently simmering water, stirring often and scraping the sides with a spatula, until smooth, about 5 minutes. Drizzle the melted chocolate over the cooled cookies, then immediately scatter the candied ginger on top so the still-liquid chocolate holds it in place.