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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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!"

richtheman User ID: 7074403 14597
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."

jeanemed User ID: 1512060 9422
Reviewed Jan. 1, 2013

"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."

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