Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!
This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends. We also end up making them year-round, because they are so easy and delicious!
These delicious molasses cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it. Hooray for dipped gingersnaps!
How Many Dipped Gingersnaps Will This Make?
This recipe makes approximately 14 dozen dipped gingersnaps, but never fear…you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself.
These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time.
The molasses and ginger flavor permeates these delicious dipped gingersnaps! If you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!
I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze or semi- sweet or white chocolate glaze.
Both methods for either dipping or drizzling dipped gingersnaps are included in the printable recipe below.
You can even dipped them in white chocolate, then give the kids some colorful sprinkles to add! Look at those cute dipped gingersnaps!
However you choose to decorate these delicious dipped gingersnaps, you will LOVE how they taste, and how easy they are to make! Hope you will give them a try.
Looking For More COOKIE Recipes?
You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:
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Recipe adapted from: Laura Kimball, via Taste of Home Magazine
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 tsp. baking soda
- 1 TBSP. ground ginger (powder)
- 2 tsp. ground cinnamon
- 1 tsp. salt
- Additional sugar
- 2 pkgs. (12 oz. each) vanilla baking chips
- 1/4 cup shortening (Crisco)
- 2 cups powdered sugar
- 1-2 tsp. warm water (or more till glaze is slightly thin)
- 1 tsp. vanilla
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
- In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
- Shape dough into 3/4 inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx 1/3 cup, more or less) in a small bowl.
- Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
- When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
- For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
- For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.
Caloric calculation is based on one cookie, dipped halfway in white chocolate coating.
Here’s one more to pin on your Pinterest boards!