Vanilla-Dipped Ginger Snaps

Sandy Young

By
@CerrillosSandy

One of my favorite Christmas cookbooks is Gooseberry Patch. A couple of years ago, I was wandering through Book 9, looking for scrumptious cookies to bake for our Christmas Open House. I knew just from the photo that I'd love Vanilla-Dipped Ginger Snaps! They're truly one of my favorite cookies. Hope you enjoy!


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Comments:

Cook:

15 Min

Ingredients

2 1/2 c
granulated sugar, divided
1 1/2 c
vegetable oil
2
eggs
1/2 c
dark molasses
4 c
all-purpose flour
4 tsp
baking soda
1 Tbsp
ground ginger
2 tsp
cinnamon
1 tsp
salt

FROSTING

2
12-oz. pkgs. white chocolate chips
1/4 c
solid crisco

Directions Step-By-Step

1
Combine 2 cups sugar and oil in a mixing bowl; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. BE SURE TO NOTE THAT YOU'RE USING ONLY 2 CUPS OF SUGAR!!
2
Combine flour, baking soda, ginger, cinnamon, and salt in a separate bowl; gradually blend into molasses mixture.
3
Shape dough into one-inch balls and roll in remaining sugar; place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
4
TIP FROM SANDY -- I tried baking the first pan of cookies for only 15 minutes, and they were almost burned. Then I tried 10 . . . not done enough. In our high altitude in New Mexico and with my cranky oven, 12 minutes is the perfect length of time. Experiment!
5
Frosting: Melt white chocolate chips and shortening together in a small saucepan over low heat, stirring until smooth. Dip each cookie halfway into mixture; allow excess to drip off. Place cookies on wax paper to harden. Makes about 7 dozen.
6
ANOTHER TIP FROM SANDY -- The dipping didn't exactly work for me, so I wound up just spreading some chocolate on half of the top side of the cookies. Putting the chocolate on both the front and back is almost too much chocolate. I know that's hard to imagine!

About this Recipe

Course/Dish: Cookies