Dipped Gingersnaps Recipe

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 packages vanilla chips/white chocolate chips (12 oz. packages)
  • 1/4 cup shortening
  • additional sugar
Container: Cookie sheet
10 mins
  • In a large mixing bowl combine the sugar and oil; mix well.
  • Add the eggs (one at a time); beat well after each one.
  • Stir in the molasses.
  • Combine the dry ingredients. Gradually add this mixture to the creamed mixture until well blended.
  • Shape the dough into 3/4-inch balls and roll the balls in additional sugar. Place 2 inches apart on an ungreased baking sheet.
  • Bake at 350ºF for 10-12 minutes or until the cookies spring back when lightly touched.
  • Cool the cookies on wire rack.
  • Melt the chips and the shortening in a small saucepan over low heat.
  • Dip the cookies halfway and shake off the excess. Place on a waxed paper-lined baking sheet to harden.
Similar Recipes
Chocolate Dipped Strawberries
heavy cream
long stemmed strawberries
Chocolate Dipped Irish Cream Macaroons
Rating of 5 out of 5.0 stars
McCormick® Pumpkin Pie Spice
(14 ounces) flaked coconut (about 4 cups)
(14 ounces) sweetened condensed milk
bittersweet baking chocolate
Chocolate Dipped Peanut Butter Crackers
Rating of 5 out of 5.0 stars
peanut butter
almond bark

Dipped Gingersnaps Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com