12 Days of Cookies: Day 2
Posted on December 13, 2013
Dipped Gingersnap Cookies
A new favorite of ours. These fragrant gingersnaps are delicious out of the oven and 4 days later. Perfect for cookie swaps, a quick morning coffee break, we are sure you will add these to your favorite list.
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ tsp. ground cloves
Sprinkle of nutmeg
1 teaspoon salt
1/2 cup sugar
2 bags Ghiradelli White Melting Wafers or
2 (12 ounce) packages white chocolate chips and 1/4 cup shortening
In 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 to the sugar mixture and mix 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, they will spread.
Bake at 350°F for 10-12 minutes. They should be golden.
(hint: they are still good if they are darker)
Remove from baking sheet after a few minutes and then cool completely on wire racks.
Melt white chocolate according to directions.
Dip about 1/3 of the cookie into the chocolate and let harden on parchment paper. You could change it up and drizzle the white chocolate across the cookies… they are delicious either way.
Store in airtight container. Freezes well too.