Gingersnaps

1: Preheat oven to 350°F.

2: In a large bowl, add all ingredients except the chocolate chips.

3: Using a rubber spatula, mix until well combined and a ball of dough forms.

4: Gently fold in the white chocolate chips.

5: Refrigerate the dough for 5 minutes.

6: Meanwhile, line a baking sheet with parchment paper.

7: Remove the dough from the refrigerator and spoon tablespoon-sized balls onto the sheet, spacing them about 2 inches apart.

8: Cover each cookie with a small piece of parchment paper and gently flatten using the bottom of a cup.

9: Bake for 10 minutes, or until the edges begin to brown.

10: Allow the cookies to cool completely, then drizzle with melted white chocolate if desired.