Dipped Gingersnaps Recipe
Dipped Gingersnaps Recipe photo by Taste of Home

Dipped Gingersnaps Recipe

Publisher Photo
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

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) white baking chips
  • 1/4 cup shortening

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.

Directions

  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

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.

Reviews for Dipped Gingersnaps

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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 :)"

MY REVIEW
Reviewed Mar. 13, 2013

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

MY REVIEW
Reviewed Jan. 6, 2013

"I had these for the first time in a Christmas Cookie Take & bake Class in 2006 and we've made them every year since. My only problem with these cookies is we eat them way too fast and the dough is somewhat hard to work with."

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