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Dipped Gingersnaps

 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
87 ServingsPrep: 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 King Arthur Unbleached 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) white baking 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 microwave, melt chips and shortening; stir until smooth. Dip
  • cookies halfway into the melted chips; allow excess to drip off.
  • Place on waxed paper; let stand until set. Yield: about 14-1/2

2 of 2

Dipped Gingersnaps (continued)

Directions (continued)

  • dozen.
Nutritional Facts: 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.