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Dipped Gingersnaps Recipe

Photo by: Taste of Home

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I get a great deal of satisfaction making and giving time-tested Yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special. —Laura Kimball, West Jordan, Utah

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87 Servings
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

2 cups sugar
1-1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) vanilla or white chips
1/4 cup shortening

Directions

In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set. Yield: about 14-1/2 dozen.

Nutritional Analysis: 2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Dipped Gingersnaps published in Taste of Home December/January 1997, p27

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Reviews for Dipped Gingersnaps (5)

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Reviewed on Nov. 05, 2009 by ronniedee

my kids favorite cookies soo good

Reviewed on Oct. 28, 2009 by euge1

i modified this recipe by adding 1 c of splenda in place of c of sugar, used 1/2 c of oil and the 2 containers of applesauce, used 1 c of ground bran buds, 3/4 c of flax seed, 1/4 c of oats and 3/4 c of whole wheat flour 1/4 c of white flour in place of 4 c of flour ommitted the salt and didn't roll cookies in sugar or use chips or shortening, i also added tons of ground cranberries, ground raspberries and ground blueberries delic my husband likes this cookies the best i have made so far since i started modifying your recipes

Reviewed on Oct. 07, 2009 by jenngarber

Best I ever had. Be sure to follow cooking times. Like with most cookies--when they look done, they are OVER DONE! The white chocolate adds a cooling sweet touch--a nice compliment to the spicy cookies!

Reviewed on Sep. 11, 2009 by tammyhickman

I made these un-dipped and they were a hit. My husband hates molasses and yet loves these! A definite keeper.

Reviewed on Dec. 26, 2007 by StacievonHolten

I LOVE these! My husband likes the gingersnaps without the white chocolate, so we make half of these with, and half without dipping. They are delicately crunchy on the outside, and chewy inside - perfect cookies. Thanks!

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Dipped Gingersnaps Recipe

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