Dipped Gingersnaps Recipe

5 44 60
Dipped Gingersnaps Recipe
Dipped Gingersnaps Recipe photo by Taste of Home
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Dipped Gingersnaps Recipe

Read Reviews
5 44 60
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
MAKES:
87 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
87 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

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° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
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 each: 128 calories, 7g fat (2g saturated fat), 6mg cholesterol, 93mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 1g protein.

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  • 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
  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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Reviews forDipped Gingersnaps

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MY REVIEW
greatwithoutgluten User ID: 6330173 279399
Reviewed Dec. 16, 2017

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

MY REVIEW
lilfawn User ID: 8085833 279118
Reviewed 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,.."

MY REVIEW
purden User ID: 4376530 278986
Reviewed 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."

MY REVIEW
jnestler User ID: 1140894 278927
Reviewed Dec. 8, 2017

"I have been baking these delicious cookies for many years. The house smells so good when they are baking. I highly recommend them."

MY REVIEW
scholten User ID: 292585 276935
Reviewed Oct. 29, 2017

"These cookies are a hit where ever I serve them, with or without being dipped!"

MY REVIEW
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.""

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

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

MY REVIEW
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."

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

"How many cookie recipe has been posted?"

MY REVIEW
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!"

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