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–+ servings

Vanilla Dipped Gingersnap Cookies

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These white chocolate dipped gingersnap cookies are a soft, chewy, and make a simple holiday cookie.
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Servings: 2 Dozen Cookies
Course: Cookies
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 2 eggs
  • 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 for rolling
  • 2 packages 10 to 12 ounces each white baking chips
  • 1/4 cup shortening

Method
 

  1. In a large bowl, combine sugar and oil. Beat in eggs, one at a time. Stir in
  2. molasses. Combine the flour, baking soda, ginger, cinnamon and salt;
  3. gradually add to creamed mixture and mix well.
  4. Chill dough for about 2 hours.
  5. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets.
  6. Bake at 350° for 8-10 minutes or until cookie springs back when touched lightly. Let cookies cool for about 5 minutes on baking sheet.
  7. In a microwave, melt chips and shortening; stir until smooth.
  8. Dip cookies halfway into the melted chips; allow excess to drip off. Sprinkle with holiday sprinkles.
  9. Place on waxed paper; let stand until set.
  10. Store in an airtight container at room temperature for up to 1 week.

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