Dipped Gingersnaps Recipe

"I found this in a TOH magazine back in 2006. It has been one of my "go to" recipes every Christmas baking session ever since then! If you bake the cookies for less time, they will be softer, but regardless, once you dip them in the white chocolate the cookies adsorb the moisture from the chocolate and are deliciously soft. I've made these mixing by hand and using a stand mixer as well, just be sure not to over mix when using an appliance. These are still quite good after they've been frozen too."

Original is 168 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (12.1 g)
Calories 56.2
Total Fat - 2.8 g
Saturated Fat - 0.4 g
Cholesterol - 2.5 mg
Sodium - 53.8 mg
Total Carbohydrate - 7.4 g
Dietary Fiber - 0.2 g
Sugars - 3.8 g
Protein - 0.6 g
Calcium - 6.8 mg
Iron - 0.2 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.

Step 2

In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add to the wet mixture and stir well.

Step 3

Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.

Step 4

Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.

Step 5

Cool completely on wire racks.

Step 6

Melt the white chocolate chips with the shortening in a small pan over low heat. Or you can do this step in the microwave in 30 second increments. Be sure to stir well each time you check it. Dip half of each cookie into the mixture, shaking off the extra drops.