DIPPED GINGERSNAPS
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE GINGERSNAPS
My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!
Provided by Duff Goldman
Categories Gingersnaps
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
- Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
- Roll dough into 1-inch balls, then roll the balls in remaining sugar.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.
Nutrition Facts : Calories 161 calories, Carbohydrate 22.7 g, Cholesterol 1.1 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 98.1 mg
DIPPED GINGERSNAPS
These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.
Provided by Jadelabyrinth
Categories Dessert
Time 1h10m
Yield 14 dozen, 168 serving(s)
Number Of Ingredients 12
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.
WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES
I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.
Provided by Sassy in da South
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Whisk molasses, water and egg in a small bowl; set aside.
- With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
- Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
- Pour molasses mixture over flour; beat with mixer until dough forms.
- Turn out on lightly floured surface. Knead 5 to 7 minutes.
- Transfer dough to bowl; cover. Chill a minimum of 2 hours.
- Preheat oven to 350 degrees.
- Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
- Cut with cookie cutters.
- Place on baking sheets; bake for 10 to 12 minutes. Cool.
- Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
- Place on cooling racks or wax paper to let chocolate harden.
Nutrition Facts : Calories 2305.1, Fat 135.1, SaturatedFat 70.3, Cholesterol 248.5, Sodium 971.2, Carbohydrate 256.4, Fiber 5.6, Sugar 146, Protein 23.8
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