My mom worked her holiday magic again this year and brought these unbelievably addictive cookies to our Christmas Eve festivities. There was no way Santa was getting his hands on these! Inspired by a recipe from Bon Appetit, October 2004.
Ginger Bens
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
pinch of black pepper
1 cup granulated sugar, plus additional for coating cookies (divided)
3/4 cup vegetable oil
1 egg
1/4 cup light molasses
2 tbsp of orange juice
4 ounces white chocolate, chopped
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, pepper and salt. In another large bowl, beat 1 cup sugar and oil until pale in color, about 2 minutes. Beat in egg, orange juice and molasses. Gradually stir in flour mixture.
Roll 2 tablespoonfuls dough into ball, then roll in additional sugar to coat. Repeat, forming 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough.
Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes. (Can be made 1 day ahead. Store in airtight container at room temperature.)
Ginger Bens
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
pinch of black pepper
1 cup granulated sugar, plus additional for coating cookies (divided)
3/4 cup vegetable oil
1 egg
1/4 cup light molasses
2 tbsp of orange juice
4 ounces white chocolate, chopped
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, pepper and salt. In another large bowl, beat 1 cup sugar and oil until pale in color, about 2 minutes. Beat in egg, orange juice and molasses. Gradually stir in flour mixture.
Roll 2 tablespoonfuls dough into ball, then roll in additional sugar to coat. Repeat, forming 6 dough balls. Arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer cookies to rack to cool. Repeat with remaining dough.
Stir white chocolate in top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set, about 10 minutes. (Can be made 1 day ahead. Store in airtight container at room temperature.)
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