Dipped Gingersnaps

Total Time
1hr 10mins
Prep
1 hr
Cook
10 mins

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

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Ingredients

Nutrition

Directions

  1. 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.
  2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
  3. 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.
  4. Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
  5. Cool completely on wire racks.
  6. 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.
  7. Place on waxed paper to harden.