Dipped Gingersnaps
A chewy, sweet molasses cookie dipped in vanilla coating
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 281 kcal
2 c sugar 1.5 c vegetable oil 2 eggs 1/2 c dark molasses 4 c flour 4 tsp baking soda 1 tbs ground ginger 1 tsp salt 2 tsp cinnamon 18 oz white chips 1/4 c shortening
Combine sugar and oil.
Add eggs, one at a time.
Stir in molasses.
Combine dry ingredients, gradually add to creamed mixture and mix well.
Shape into balls and roll in sugar.
Bake at 350 for 10-15 minutes.
Remove to wire rack and cool.
Melt vanilla chips with shortening in a saucepan over low heat.
Dip cookies halfway. Sprinkle for added decoration.
Calories: 281 kcal Carbohydrates: 34 g Protein: 3 g Fat: 15 g Saturated Fat: 5 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 12 mg Sodium: 205 mg Potassium: 130 mg Fiber: 1 g Sugar: 23 g Vitamin A: 18 IU Vitamin C: 1 mg Calcium: 43 mg Iron: 1 mg
Keyword cookies, gingersnaps, molasses
I haven’t baked these cookies yet, but I have certainly eaten my fair share when your mom, Diane, has made them for get-togethers! I love them, and now plan to make these for my family and share your recipe!
Thanks for the feedback, Annette!