Vanilla-Dipped Ginger Snaps

Sandy Young


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 vote
15 Min


2 1/2 c
granulated sugar, divided
1 1/2 c
vegetable oil
1/2 c
dark molasses
4 c
all-purpose flour
4 tsp
baking soda
1 Tbsp
ground ginger
2 tsp
1 tsp


12-oz. pkgs. white chocolate chips
1/4 c
solid crisco


1Combine 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!!
2Combine flour, baking soda, ginger, cinnamon, and salt in a separate bowl; gradually blend into molasses mixture.
3Shape 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.
4TIP 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!
5Frosting: 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.
6ANOTHER 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!

About Vanilla-Dipped Ginger Snaps

Course/Dish: Cookies