- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
"Ace of Cakes" Duff Goldman from Food Network's "Kids Baking Championship" shares his gingersnaps topped with white chocolate + crystallized ginger for our "Bottom of the Jar" (using the last drop) episode.
"Gingersnaps are not just a holiday cookie," says Duff, "it's a whole wintertime cookie because it has all these warm spices in it, such as cinnamon and ginger. It's like a warm hug from the inside." And after all of the holiday baking, people often have leftover molasses, so this is a great way to use it. In order to get every bit out of the molasses container, Duff advises turning it upside down a little ahead of time.
Pro Tip from Duff: In order to avoid the flour poofing into the air as you add it to the mixer, don't add it from a bowl. Instead, place it on a rectangular sheet of parchment paper, lift two short-end corners with each hand and gradually tilt the flour through the resulting "spout" into the mixer.
Preheat the oven to 350°F.
Using a hand or stand mixer fitted with the paddle attachment, mix the eggs, 2 cups sugar, baking soda, cinnamon, salt, ginger, oil and molasses on medium speed until well combined. Gradually add the flour, mixing on low speed until combined.
Roll the dough into 1-inch balls and then roll in the extra sugar. Bake for 7 to 8 minutes. The cookies should still be very soft in the middle when you remove them from the oven. Don't overbake. Let cool.
When cool, drizzle with white chocolate (use a piping bag, if you like) and sprinkle candied ginger on top.