Dipped Gingersnaps

Submitted by Pamela

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

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 24

ingredients

• 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

directions

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

Reviews

[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.

 

[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.

 

[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.

 

[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!

 

[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.