Dipped Gingersnaps
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
SERVINGS
|
87
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 2 cups sugar
- 1-1/2 cups vegetable 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 mixing 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.