Dipped Gingersnaps
Dipped Gingersnaps are crispy, spicy cookies with a rich molasses flavor, perfect for holiday gatherings or as a sweet treat. The cookies are rolled in sugar before baking and dipped in melted chocolate chips, creating an indulgent combination of warm spices and sweet coating that appeals to all ages.
Ingredients
Instructions
- Combine sugar and vegetable oil; mix well.
- Add eggs, one at a time, beating well after each addition.
- Stir in molasses.
- Combine flour, baking soda, ground ginger, ground cinnamon, and salt.
- Gradually add dry ingredients to the creamed mixture and mix well.
- Shape the dough into 3/4 inch balls and roll in sugar.
- Place on ungreased baking sheets, 2 inches apart.
- Bake at 350°F (175°C) for 10-12 minutes; allow to cool.
- Optional: Dip cooled cookies in melted vanilla baking chips.
Tips & Substitutions
For a spicier flavor, consider adding a pinch of black pepper or cloves to the dough. If you're short on molasses, dark corn syrup can be a good substitute. Ensure your baking sheets are truly ungreased for optimal cookie texture. If you prefer a chewier cookie, slightly underbake them, and for extra sweetness, try rolling them in cinnamon sugar instead of plain sugar.
Serving Suggestions
Serve Dipped Gingersnaps alongside a warm cup of tea or coffee for a delightful afternoon treat. They pair beautifully with Ruth'S Carrot Cake for a dessert platter. You can also serve them as a festive treat during the holidays, complementing a cheese board or a selection of fruits to balance the sweetness.
Storage & Reheating
Store leftover Dipped Gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Dipped Gingersnaps contains roughly 189 calories, with 1g protein, 13g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, be aware that it may change the texture slightly, making it denser. You might want to add an extra tablespoon of oil to maintain moisture.
How do I prevent my cookies from spreading too much while baking?
To prevent spreading, chill the dough for at least 30 minutes before baking. This helps solidify the fats and keeps the cookies from flattening out too much. Additionally, ensure your baking sheets are cool before placing the dough on them.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a week before baking. Alternatively, you can freeze the shaped dough balls and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).