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Dipped Gingersnaps

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    14-1/2 dozen


  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 2 large eggs, room temperature
  • 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


  • 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° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
  • In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts
1 cookie: 47 calories, 2g fat (0 saturated fat), 2mg cholesterol, 44mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 0 protein.
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  • redcow
    Feb 9, 2020

    Very tasty cookie. So simple to make. for the "icing" I melted a white almond bark cube in the microwave, spooned it into a baggie, snipped the corner and drizzled over the cookies. Very decorative.

  • Coley
    Jun 26, 2019

    Wow! These were a favorite for my brother and neighbor. My daughter and I really liked them though preferred them without the icing but everything was amazing. Definitely will make again, a true gingerSNAP!!!

  • NH-rescue
    Apr 30, 2019

    These are good cookies in their own right. The addition of white chocolate was a plus for our family member who can't have chocolate. It might be interesting to experiment with other flavors, too - maybe orange? We drizzled the cookies instead of dipping them. A small plastic bag with the tip cut off worked quite well.

  • Brenda
    Dec 15, 2018

    The cookies were really easy to make and turned out great! However , melting the chocolate chips in the microwave did not work even though I checked and stirred it evert 15 seconds, it was hard. I then tried to save it by melting it in pot and that didn't work either, so I had to throw it out. I should have read all the reviews and melted the chips in a crock pot. I was very disappointed as the picture of these looked so nice and I was making them for a friend get-together.

  • Lanette
    Dec 7, 2018

    I made these for an office Christmas Cookie Bake-Off and won!! I used one bag of white chocolate chips for dipping and a bag of carmel chips for drizzling, then sprinkled them with gold sugar. They were beautiful and deliciously chewy! These will be my signature Christmas cookie from now on!

  • Amy
    Nov 13, 2018

    We make these every Christmas - they are a staple in our house! Instead of dipping the gingersnaps, we drizzle them with a thick icing glaze. They are pretty AND delicious!

  • gigisjewels
    Jul 3, 2018

    A family favorite! I frost them with cream cheese frosting but they are excellent without !!

  • greatwithoutgluten
    Dec 16, 2017

    We really enjoyed the flavor of ginger with white chocolate. Very Tasty!

  • lilfawn
    Dec 11, 2017

    I made these today, Just 18 of them wrapped and put the rest of the cookie dough in the freezer for later,They are good, But mine didn't flatten out.. What did I do wrong?? I baked them for the 12 minutes. Please help,..

  • purden
    Dec 9, 2017

    The cookies were great. Although I prefer a bit more spice. Thanks for the hint of melting the white chocolate chips I a small crock pot was so much easier and don't have worry about them Just don't use shortening.