We’re almost to the end, and this week is something that seemed appropriate for the holidays while still giving those fall feelings: Dipped Gingersnaps!
This recipe requires a little bit of prep as you need to make sure your eggs are at room temperature. Also, you need to make sure you have canola oil, molasses, and shortening. Hopefully you have molasses on hand because I had a heck of a time trying to find molasses in any of my local grocery stores.
At first, I wasn’t going to make this recipe since the yield was listed as 14-1/2 dozen. For those who don’t care about measuring things in dozens, that’s 174 cookies. I read the recipe further down, and that’s assuming a ball of dough that is 3/4″ in diameter, so I decided to use my favorite cookie scoop to make larger cookies instead. Needless to say, that idea paid off as I ended up making 45 cookies instead.
The recipe starts off easy enough: you throw in 2 cups of sugar and 1-1/2 cups of canola oil into the mixing bowl and stir it on low.
While the canola oil and sugar are being mixed up, you put all the dry ingredients into a bowl and whisk them together.
When the canola oil and sugar are well mixed, you throw in the 2 eggs and the 1/2 cup of molasses and run it on low for a couple of minutes.
Once all the wet ingredients are combined, then you throw in the dry ingredients and let it mix on low for a while as well.
Once all the ingredients were combined, I called upon my trusty 1.5Tbsp Oxo Cookie Scoop to get me the cookie sizes I wanted. Make sure your cookie sheet is lined with parchment paper.
I baked them for between 15-17 minutes, and they came out perfect.
Once the cookies have cooled off, you need to melt your white chocolate and shortening together. I used two smaller bowls to do this.
What I did was run the mixture in the microwave for 30 seconds at a time, but only did that twice. After the second 30-second run, I ran it for 15 seconds, and it came out perfect.
I took the cookies and dipped them halfway to get the look that we want.
Make sure you line your cookie sheet with wax paper to let the white chocolate dry.
Once they’re dry, they look even better.
All and all, this wasn’t as bad as I thought it would be, and the cookies taste so good. I recommend this for holiday parties and for cookie plates, or if you’re in the mood for something different. It does take some initial prep, but overall I think it’s worth it.
As I’m reading this, I forgot to roll the dough in sugar, but they still came out amazing.
- 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
- 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.
One thought on “Week 50: Dipped Gingersnaps”
They’re SOOOOOOO delicious!!! mmmmm