Gingersnap Cookies with White Chocolate

My sister, Gina, is an incredible baker.

She makes desserts that are the epitome of #craveworthy.

They always satisfy that inner child in you who craves something rich, moist, and slightly over-the-top.

For Christmas she makes loads of cookies, packs them in her suitcase, and flies them to Buffalo where we all converge to celebrate the holiday season.

And when she arrives, she kicks me out of the kitchen and does her best to cover every inch of it in flour--making even more cookies and treats.

Gina is the Yin to my Yang, always taking on the desserts and leaving me to what I really do best.

Together, our foods are perfect complements, and so come Christmas it’s a bit of a Sweet vs. Savory Showdown.

And at the end of this fight, everyone is a winner.

Gingersnap Cookies with White Chocolate

servings: 3 dozen cookies


  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup molasses
  • 2 tablespoons canola oil
  • 2¼ teaspoons baking soda
  • 1¼ teaspoons cinnamon
  • 1¼ teaspoons ground cloves
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3½ cups all-purpose flour
  • 1½ cups white chocolate chips
  • 1 cup granulated or turbinado sugar, for coating cookie dough balls


  1. Preheat the oven to 350ºF. Then line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until smooth. Then beat in the molasses, canola oil, baking soda, cinnamon, ground cloves, vanilla, salt, and ginger. Mix these ingredients until well combined.
  3. Next, add the eggs one at a time, beating the mixture until smooth. Slowly stir in the flour, then stir in the white chocolate chips.
  4. Scoop the dough into 1-inch balls, roll them in the granulated or turbinado sugar, and place them on the lined baking sheets, about 2 inches apart. Bake the cookies until they are set up and firm in the center—8-10 minutes; they will still be soft but will harden more as they cool.
  5. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring then to a wire cooling rack to cool completely.
: @NikkiDinki

: @NikkiDinkiCooking

Original recipe from Two Peas + Their Pod


Find more recipes like this in Meat on the Side!


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Chocolate Clouds


My sister, Alecia, is One with the cookie the same way some people are One with nature.

And by “the cookie” I mean every cookie ever made.

Come December, she hosts an epic Christmas party and serves not one, not two, not five, but over 20 different types of cookies!

She starts making preparations weeks before and then freezes most of the cookies (and yes, they defrost beautifully!).

But there is one cookie that cannot be made ahead of time, and is also very, very delicate.

This cookie is so amazing, so unique, so incredibly delicious, that even though it's not the easiest to prepare in advance, Alecia ALWAYS makes it.

Chocolate Clouds are her favorite and they will always be on her table (and in lots of happy bellies!).

The airiness, chewiness, and crunchiness of a meringue cookie is already addicting--but when you fold in cocoa powder and chocolate chips, it becomes downright irresistible.

Since most of you are not lucky enough to come to the party, I’ve brought the party to you. I now present you with Alecia’s favorite cookies, Chocolate Clouds!

Chocolate Clouds

servings: 30 Cookies


  • 3 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 cup semi-sweet mini chocolate chips


  1. Preheat the oven to 300ºF. Then line a cookie sheet with parchment paper or foil.
  2. In a large bowl, beat the egg whites and cream of tartar using an electric mixer set to high until soft peaks form. Next, gradually add the sugar and vanilla, beating well after each addition until stiff peaks hold, the sugar is dissolved, and the mixture is glossy. Then sift the cocoa onto the mixture and gently fold until just combined.
  3. Fold in the chocolate chips and then drop the mixture in heaping tablespoons onto the prepared cookie sheet. Smooth out the tops of each cloud slightly.
  4. Bake just until the chocolate clouds are dry and crisp on top—35 minutes. If the cookies are not coming off the pan easily, bake for longer. Remove them from the oven and allow them to cool slightly before peeling the paper from the clouds. Store covered, at room temperature.
: @NikkiDinki

: @NikkiDinkiCooking

Original recipe from



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