dipped gingersnap cookies

Name: Dipped Gingersnap Cookies
Prep time: 20 min
Cook time: 10 min
Cuisine: American
Ingredients: 2 cup(s) granulated sugar; 1 1/2 cup(s) vegetable oil; 2 large eggs; 1/2 cup(s) molasses; 4 cup(s) all purpose flour; 4 teaspoon(s) baking soda; 1 tablespoon(s) ground ginger; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) salt; 24 ounce(s) white chocolate chips; 1/4 cup(s) vegetable shortening; - additional sugar for rolling dough balls

(1 rating)

review

Member Submitted Recipe

These are the best gingersnaps ever! Having never really liked crispy cookies, I "snapped" up this recipe for a soft version! There are always many requests for these and I make them every year for the holidays. These freeze well, too, so you can have some on hand for company - just let them defrost for about 30 minutes.

(1 rating)

yield serving(s)

prep time 20 Min

cook time 10 Min

method Bake

Ingredients For dipped gingersnap cookies

2 c

granulated sugar
1 1/2 c

vegetable oil
2 lg

eggs
1/2 c

molasses
4 c

all purpose flour
4 tsp

baking soda
1 Tbsp

ground ginger
2 tsp

ground cinnamon
1 tsp

salt
24 oz

white chocolate chips
1/4 c

vegetable shortening
additional sugar for rolling dough balls

How To Make dipped gingersnap cookies

1
Preheat the oven to 350 degrees F.

2
In a large bowl, combine the sugar and oil - mix well. Add eggs one at a time, beating well after each addition. Stir in molasses until fully incorporated.
3
Combine dry ingredients in a medium bowl, blending well. Add the dry ingredients gradually into the wet mixture, about a cup at a time, until well blended. If using a hand mixer, the dough gets very stiff - I wind up mixing by hand about halfway through this process...
4
Form 3/4" balls and roll in the additional sugar. Place the balls about 2" apart on a lightly greased cookie sheet to allow for spreading. I flatten them slightly.
5
Bake for 10 - 12 minutes or until the cookies spring back when touched lightly. Remove to wire racks and cool completely.
6
Melt the white chocolate chips with shortening in a small saucepan over low heat. Dip the cooled cookies into the melted chocolate to cover half. Place dipped cookies on a sheet of wax paper or parchment to allow the chocolate to set up.
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