Dipped Gingersnap Cookies
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 vote5
2 cgranulated sugar
1 1/2 cvegetable oil
4 call purpose flour
4 tspbaking soda
1 Tbspground ginger
2 tspground cinnamon
24 ozwhite chocolate chips
1/4 cvegetable shortening
·additional sugar for rolling dough balls
How to Make Dipped Gingersnap Cookies
- 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.