Dipped Gingersnap Cookies

Name: Dipped Gingersnap Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: About 12 dozen
Cuisine: American
Ingredients: 2 c granulated sugar; 1 1/2 c vegetable oil; 2 large 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

By Kelly Lollman
@kelollman

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.

Rating:

★★★★★ 1 vote5

Serves:

About 12 dozen

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 c

granulated sugar
1 1/2 c

vegetable oil
2 large

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
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How to Make Dipped Gingersnap Cookies

Step-by-Step

Preheat the oven to 350 degrees F.
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.
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...
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.
Bake for 10 - 12 minutes or until the cookies spring back when touched lightly. Remove to wire racks and cool completely.
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.