Pillsbury Bake-Off Countdown: Chewy Gingersnaps with White Chocolate Drizzle

Who says that ginger cookies have to be snappy? These ones are soft, and in the best way possible. It makes them all the better to cuddle up with on a cold night with a cup of cocoa!

This yummy recipe is courtesy of Michele Kusma of Columbus, Ohio. Good luck at the Bake-Off!

Chewy Gingersnaps with White Chocolate Drizzle 

  • Prep Time: 20 Min
  • Total Time: 1 Hr 45 Min
  • Makes: 30 cookies


  • 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
  • 1 cup sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup molasses
  • 1 cup white vanilla baking chips


  1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
  3. Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
  4. Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
  6. Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

About this post: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.