Dipped Gingersnaps Recipe
- 2 cups sugar
- 1-1/2 cups canola oil
- 2 large 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) white baking chips
- 1/4 cup shortening
- 1. 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.
- 2. 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.
- 3. 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 dozen.
2 each: 128 calories, 7g fat (2g saturated fat), 6mg cholesterol, 93mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 1g protein.
Reviews for Dipped Gingersnaps
"I've been making those cookies for year. The addition of white chocolate totally blew me away.""
"My husband enjoys these spicy cookies with or without the coating"
"These are the best Ginger snaps I have ever made. My family is crazy about them. They like them without the dip but at Christmas i always dip them."
"How many cookie recipe has been posted?"
"These are always a favorite and requested often! I melt the chips in a mini crockpot and it works beautifully!"
"These have been a favorite for years and the recipe is always requested. I use white almond bark for the dipping and it works perfectly. (I melt in a double boiler, chocolate also works well.)"
"I didn't care for these at all. They tasted like their ingredients: oil and sugar, baked up crisp. They were not chewy at all, even though I kept them to the lower end of directions- 10 minutes. I disliked them so much that I tossed the 3 batches I baked and the remaining dough. I will look for a recipe that calls for some butter and brown sugar for more flavor and chewy softness. I cannot recommend these. Yuk."
"I have made these for many years and they are so good.The only problem I have is melting the white chips,,I have NEVER had luck with that process,,so at Christmas I rolled them in colored sugars for a more festive look.The recipe make a big batch.VERY delicious"
"This is a great recipe... everyone loves it!"
"My daughter won state fair cookie contest with this recipe. We don't bother to dip them--the taste is so good, these cookies don't need dressing up."
"These are awesome! Nice and chewy.For the person wondering about the amount of ginger: 3 tsp. is equal to 1 Tbsp. so nothing has changed about the recipe :)"
"It is a great recipe. However, I printed off this recipe last year or whenever and it calls for a TBL of ground ginger. I just mixed up my dry ingred and see it has been changed to 3 tsp. Will it make too much difference if I use the 1 TBL? They really are fantastic!"
"The white chocolate chips became doughy. I googled this problem, and apparently, it is very easy to have this problem if the chips get too hot. I set the microwave to low, and checked them after less than a minute, and still had bad luck. The recipe really does need to emphasize how to avoid getting doughy chips."
"Our whole family LOVES these cookies! They are easy to make and so yummy and tasty!! I get lots of comments about them whenever I take them somewhere."
"its a yearly staple in my house now"
"This is my go to Christmas cookies for family, bazaars and church!"
"Won several blue ribbons at the county fair with this recipe."
"I don't make sweets very often but when I do I usually make these. They are my sister's favorite."
"I've made these numerous times for holiday cookie exchanges and for family gatherings... there are never any left and there are always many requests for the recipe."
"I made these cookies last year for Christmas and again this year. My husbands asks for them through out the year. I made them a little bigger so i did not have to dip 4 dozen cookies. They are awasome"
"Everyone loved these cookies. Super easy to make and worth the time to dip in Vanilla coating!!!"
"Yummy! Mine baked quickly. Check on them early to make sure they are not burning.~ Theresa"
"I made these last year for our annual bake sale, and they are very good. They are a bit time-consuming."
"This is my all time favorite cookie. I like crisp cookies so I bake them just a bit longer. I give tins of these away for Christmas presents each year rave reviews. They taste excellent, are easy to make/not too time consuming, use basic ingredients you can find easily, and they pack/ship well. What more could you ask for."
"Super easy to make and boy are they delicious....better than a box anyday!!!!! I do not dip them, tho'.....we prefer them plain!!! Thanks for a great recipe"
"I've been making this recipe since it first came out in the magazine. Everyone who has tried them loves them."
"This cookie is by far my family and friends most favorite. I get requests to make them for Thanksgiving and Christmas. My husband doesn't like them dipped so I leave some plain for him. Once batch makes A LOT of cookies! If you want to make them ahead of time, they freeze very well. Nobody had any idea that they were eating a frozen cookie because it tasted so fresh!!! I also freeze the cookie dough when I don't have time to make the entire batch. These cookies are so delicious!!"
"I was looking for a good gingersnap recipe. I wanted them hard on the outside and soft inside. I was going to use them to accompany a pumpkin dip so they needed to be sturdy. These were wonderful! I made them small, 1/2 inch balls and they were perfect for my dip. The taste is very similiar, if not better to a ginger cookie I buy at my bakery.I didn't dip them in the white chocolate but will try it soon. My kids ate them up and loved them. I had to hide the rest in my freezer for my party."
"my kids favorite cookies soo good"
"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"
"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!"
"I made these un-dipped and they were a hit. My husband hates molasses and yet loves these! A definite keeper."
"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!"