Best Dipped Gingersnaps Recipes

DIPPED GINGERSNAPS

Steps:

• 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.

DIPPED GINGERSNAPS

Steps:

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

DIPPED GINGERSNAPS

Steps:

• 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.

DIPPED GINGERSNAPS

Steps:

• 1. Preheat oven to 350 F.
• 2. In a large bowl bowl, combine the sugar and oil. Add eggs, one at a time, beating after each addition. Stir in molasses.
• 3. In a separate bowl, combine dry ingredients.
• 4. Gradually add dry mixture to cream mixture. Mix well.
• 5. Shape into 3/4-in. balls and roll in sugar. Place 2-in. apart on ungreased baking sheets.
• 6. Bake for 10-12 minutes or until cookie springs back when touched.
• 7. Remove to wire racks to cool. Melt chocolate according to your preferred method.
• 8. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.