Dipped Gingersnaps Recipe

Name: Dipped Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 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

Servings: persons

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

1
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.
2
Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased
3
. Bake at 350u00b0 until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sugar, 1-1/2 cups canola oil, 2 large eggs, room temperature, 1/2 cup molasses, and more.

Yes, Dipped Gingersnaps falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dipped Gingersnaps

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