- 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.
For more recipes from our "Bottom of the Jar" episode, check out Michael Solomonov's Fattoush Salad and Oven Fries with Tehina Ketchup.
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.