Dipped Gingersnaps

DIPPED GINGERSNAPS



Dipped Gingersnaps image

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14-1/2 dozen.

Number Of Ingredients 12

2 cups sugar
1-1/2 cups canola oil
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening
Calories 47 calories
Fat2g fat (0 saturated fat)
Cholesterol2mg cholesterol
Sodium44mg sodium
Carbohydrate6g carbohydrate (4g sugars
Fiber0 fiber)
Protein0 protein.

Steps:

  • In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

DIPPED GINGERSNAPS



Dipped Gingersnaps image

Make and share this Dipped Gingersnaps recipe from Food.com.

Recipe From food.com

Provided by Pamela

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 12

3/4 cup margarine (softened)
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 additional cup sugar
2 cups white chocolate chips
2 teaspoons margarine

Steps:

  • Cream sugar and margarine together.
  • Add egg and molasses and mix well.
  • Add all dry ingredients and mix.
  • Roll into 1 inch balls, and then roll into sugar to coat.
  • Bake 8-10 minutes at 350°F.
  • Remove to wire racks to cool.
  • Melt chips with margarine in small saucepan over low heat.
  • Dip cookies halfway; shake off excess.
  • Place on waxed paper lined baking sheets to harden.

DIPPED GINGERSNAPS



Dipped Gingersnaps image

These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.

Recipe From food.com

Provided by Jadelabyrinth

Categories     Dessert

Time 1h10m

Yield 14 dozen, 168 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup sugar
2 (12 ounce) packages white chocolate chips
1/4 cup shortening

Steps:

  • In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
  • In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
  • Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
  • Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
  • Cool completely on wire racks.
  • Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
  • Place on waxed paper to harden.

CHOCOLATE COVERED GINGERSNAPS



Chocolate Covered Gingersnaps image

A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.

Recipe From allrecipes.com

Provided by Ricki

Categories     Desserts     Cookies     Gingersnap Recipes

Time 50m

Yield 48

Number Of Ingredients 2

1 pound chocolate almond bark
2 (16 ounce) packages gingersnap cookies
Calories129.9 calories
Carbohydrate17.9 g
Fat6.9 g
Fiber0.5 g
Protein1.5 g
SaturatedFat2.9 g
Sodium69.2 mg
Sugar6.8 g

Steps:

  • Place a baking sheet in the refrigerator to chill.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Recipe From allrecipes.com

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger
Calories93.8 calories
Carbohydrate12.7 g
Cholesterol5.2 mg
Fat4.5 g
Fiber0.2 g
Protein0.9 g
SaturatedFat1.1 g
Sodium105.2 mg
Sugar6.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

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