By Janet Keeler
I have been making White Chocolate Dipped Gingersnaps ever since the recipe crossed my desk when I was food editor of the Tampa Bay Times in St. Petersburg, Fla. For 13 years at the paper, I produced (along with the Keeler Elves) an annual Christmas cookie edition filled with recipes from readers. This one made the Cookie Hall of Fame.
It has become a favorite for various reason. No. 1 … look at the photo. This is the way they look every time I bake them. I have never had a cookie fail with this recipe, and I have had them with others. Even a regular cookie baker has a wipe-out now and then. Though, at this time of year, who has time for baking disasters? Not me.
I offer up this recipe as this year’s go-to, over-the-top, possible-cookie-exchange-winning confection. If you lose, demand a recount. (Funny story. I came in second once at a cookie exchange competition with this recipe. Winner? The three-ingredient Rolo-pretzel treat. It wasn’t so funny at the time. My husband said I was robbed. Good boy.)
The cookie itself is loaded with ginger flavor. It doesn’t have the crisp snap like store-bought gingersnaps, but is a bit softer. The cookies are quite puffy as they come out of the oven and then flatten slightly as they cool. You could leave them like this and you will have a darn fine cookie.
But darn fine isn’t always good enough. I want fantastic, and that’s where the dipping comes in. Cool cookies completely before starting the next step. Melt white chocolate morsels with a bit of shortening and start dipping away. Shake the cookies over the bowl to let any excess white chocolate drip off. Place them on wax or parchment paper. They will set up quickly in the fridge.
After the white chocolate has dried, the cookies can be frozen. Just another reason why I like this recipe.
Oh, and one more. Dipped Gingersnaps look gorgeous on the cookie platter.
- 2 cups sugar
- 1 ½ cups vegetable oil
- 2 eggs
- ½ cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Additional sugar for rolling
- 2 (12-ounce) packages white chocolate morsels or 24 ounces white chocolate almond bark
- ¼ cup shortening
- Preheat oven to 350 degrees. In a large bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients in separate bowl; gradually add to creamed mixture and mix well. Shape into ¾-inch balls and roll in sugar. Place 2 inches apart on ungreased or parchment-lined baking sheet and bake for 10 to 12 minutes. Remove from cookie sheet to cool.
- Melt chips or bark with shortening in microwavable bowl. Dip cookies halfway and place on waxed paper to harden.
This is just one of dozens of recipes the Sunday Supper tastemakers developed for this week’s special #Cookielicious cookie exchange party. Join us for a special #Cookielicious Twitter chat at 7 p.m. ET Tuesday, Dec. 1. Follow the hashtag #Cookielicious for an hour of tips and talk about cookie baking.
More recipes to consider this season:
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.
Janet K. Keeler
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