Dipped Gingersnaps

Dipped Gingersnaps created by -Sylvie-

I received this as part of a Christmas Bake Exchange. These look so pretty on a cookie platter.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ Pamela
Contributor
@ Pamela
Contributor
"I received this as part of a Christmas Bake Exchange. These look so pretty on a cookie platter."

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  1. kriggsbee
    This a stand-by in my Christmas cookie recipes. I normally don't like the crispiness of gingersnaps, and the dough can be hard to work with. This is completely different. The flavor is spicy, and the cookie is soft. I don't even dip these.
  2. Color Guard Mom
    Yummy! The cookies are great by themselves and the chocolate puts them over the top. Thanks for posting!! Made for the I Recommend Tag game.
  3. meltedcountry
    I thought these were fantastic. I usually do not like anything with molasses, but these are very mild..and quite yummy! Thanks for sharing.
  4. Maggie
    The cookies themselves are so very, very good! Even my dear man who doesn't usually like gingersnaps thought these were outstanding. The batter was thinner than I expected, but the cookies were moist and chewy while crispy in all the right ways. Like others, only about half of the sugar for rolling was required. I used my cookie scoop to scoop and drop into sugar a few at time, and it made things really easy. For the life of me and with two attempts, I couldn't get the chocolate to melt properly, so mine are "undipped" this time. First time, the heat may have been too high, but second time I was more careful about the heat but got same results - a big lump of white chocolate. I'm fairly new at cooking, so I'll just have to find out more about the chocolate issue. Still, even "undipped" these are delicious, and I know that I will make these again and again. *Update: had to try the dipping again and went with chocolate made for melting, but forgot the margarine in my excitement that it would easily melt in a Pyrex cup in the microwave. Glad I tried again. Wonderful!
  5. Sarah_Jayne
    I did these without the white chocolate dip and they were also rather good just as a regular gingersnap. I am not sure what I did but mine turned out much bigger than the picture and I had MANY more than the 24 suggested. That wasn't a problem though since they tasted good.
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