Real Recipes From Real Home Cooks ®

vanilla-dipped ginger snaps

(1 rating)
Recipe by
Sandy Young
Cerrillos, NM

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!

(1 rating)
cook time 15 Min

Ingredients For vanilla-dipped ginger snaps

  • 2 1/2 c
    granulated sugar, divided
  • 1 1/2 c
    vegetable oil
  • 2
  • 1/2 c
    dark molasses
  • 4 c
    all-purpose flour
  • 4 tsp
    baking soda
  • 1 Tbsp
    ground ginger
  • 2 tsp
  • 1 tsp
  • 2
    12-oz. pkgs. white chocolate chips
  • 1/4 c
    solid crisco

How To Make vanilla-dipped ginger snaps

  • 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!

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