Dipped Gingersnaps

Total Time

Prep: 20 min. Bake: 10 min./batch + cooling


6-1/2 dozen

Updated: Nov. 28, 2023
I get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Dipped Gingersnaps Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 350°. 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 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool completely.
  3. 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.
Dipped Gingersnap Tips

Should my dipped gingersnap cookies be crunchy or chewy?

As the name implies, gingersnap cookies should "snap" when bitten. It all comes down to how the cookies are made, but typically gingersnaps are baked a bit longer to make them crispy—whereas gingerbread cookies can still have some chewiness. If you love the flavor ginger adds to recipes, whether they're crunchy or chewy, check out more of our ginger recipes.

How should you store dipped gingersnap cookies?

Store dipped gingersnap cookies in airtight containers at room temperature for up to 7 days. Check out our picks for the best storage containers if you need some recommendations!

Can you make dipped gingersnap cookies ahead of time?

Gingersnap dough can be made in advance and kept in the fridge for up to 3 days. Alternatively, prepare the dough and roll it into balls, and freeze in a single layer on a tray lined with parchment. Once they're frozen, transfer them to freezer containers and freeze for up to 3 months. To bake frozen gingersnaps, roll in sugar and bake as directed, increasing the bake time by a few minutes if needed. If you liked this dipped gingersnaps recipe, here are other great make-ahead cookie recipes.

Josh Rink, Taste of Home Food Stylist

Nutrition Facts

1 cookie: 105 calories, 5g fat (1g saturated fat), 5mg cholesterol, 98mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.