Dipped Gingersnaps Recipe
Dipped Gingersnaps Recipe photo by Taste of Home
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Dipped Gingersnaps Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:87 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 87 servings


  • 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

Nutritional Facts

2 each: 128 calories, 7g fat (2g saturated fat), 6mg cholesterol, 93mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 1g protein.


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

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2124arizona User ID: 845443 268096
Reviewed Jun. 18, 2017

"I've been making those cookies for year. The addition of white chocolate totally blew me away.""

NanZim User ID: 3929200 259818
Reviewed Jan. 17, 2017

"My husband enjoys these spicy cookies with or without the coating"

nanzipoo User ID: 2883174 254873
Reviewed Oct. 1, 2016

"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."

Terry1960 User ID: 36781 238516
Reviewed Nov. 30, 2015

"How many cookie recipe has been posted?"

zegunism User ID: 3308364 237839
Reviewed Nov. 22, 2015

"These are always a favorite and requested often! I melt the chips in a mini crockpot and it works beautifully!"

caroldonlon User ID: 3843987 40801
Reviewed Nov. 20, 2014

"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.)"

Olivetta User ID: 7552603 14598
Reviewed Dec. 22, 2013

"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."

roberta bowser User ID: 4547912 15878
Reviewed Dec. 19, 2013

"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"

bubbasangel9968 User ID: 7523603 16674
Reviewed Dec. 11, 2013

"I baked these as a favor to my best friend for her wedding... in the last 2 months since I have had so many requests for these and I seem to be baking them every week! Definitely adding this awesome cookie to my Christmas cookie list :)"

DianneRenee User ID: 24814 15184
Reviewed Mar. 13, 2013

"This is a great recipe... everyone loves it!"

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