Dipped Gingersnap Cookies

Kelly Lollman


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 vote

About 12 dozen
20 Min
10 Min


  • 2 c
    granulated sugar
  • 1 1/2 c
    vegetable oil
  • 2 large
  • 1/2 c
  • 4 c
    all purpose flour
  • 4 tsp
    baking soda
  • 1 Tbsp
    ground ginger
  • 2 tsp
    ground cinnamon
  • 1 tsp
  • 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.

Printable Recipe Card

About Dipped Gingersnap Cookies

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Hashtag: #gingersnaps

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