Soft Honey Gingersnap Chip Cookies

Honey-Gingersnap Chip Cookies

Yields: 3 dozen

Baking time: 10 minutes

Ingredients:

1 cup unsalted butter (room temperature)

1 cup granulated sugar

1/2 cup honey

2 tablespoons canola oil

1 teaspoon vanilla extract

2.25 teaspoons baking soda

1 teaspoon salt

1.25 teaspoons cinnamon

1.25 teaspoons ground cloves

1 teaspoon ground ginger

2 large eggs

3.5 cups all-purpose flour

11 oz bag of white chocolate chips

1 cup granulated sugar for coating the cookie dough balls

Directions:

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
2. In a stand mixer, cream together butter and sugar until smooth. Beat in the honey, oil, vanilla, baking soda, salt, cinnamon, cloves and ginger. Mix well until combined.
3. Add in the eggs and beat until smooth.
4. Slowly add in the flour.
5. Stir in the white chocolate chips.
6. Scoop the dough into balls and roll in granulated sugar. Place on the lined baking sheets, about two inches apart.
7. Bake for 10 minutes, the cookies will still look soft. Remove from the oven and let them cool on the sheet (5 min) and then place on a baking rack until completely cooled.
8. Eat.

This recipe was adapted from one on the blog "Two peas and one pod"