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.
- 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
- 1Preheat the oven to 350 degrees F.
- 2In 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.
- 3Combine 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...
- 4Form 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.
- 5Bake for 10 - 12 minutes or until the cookies spring back when touched lightly. Remove to wire racks and cool completely.
- 6Melt 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.