Make It Snappy

When visiting someone’s new home for the first time, it’s a nice practice to bring something sweet to symbolize wishes for happiness and good fortune in the new place.

My cousin and his wife recently moved to Chicago, so naturally, I wanted to bring them a sweet treat when visiting their apartment.

Ginger cookie-lovers like myself, I knew these Dipped Gingersnaps would be appreciated and help ensure a home-sweet-home.

The cookies are the most amazing combination of soft and chewy, making them impossible to resist. Dipped in white chocolate and packed with seasonal spices, these cookies make an impressive presentation and are the perfect addition to any holiday party.

The dough

Rolling the cookie ball in sugar

The gingersnaps, pre white chocolate bath

Dunk the cookie half way in the chocolate

Cookies, post white chocolate bath

I love you gingersnaps

Dipped Gingersnaps

Yield: 32 cookies

What You Need

  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoons ground cinnamon
  • ½ teaspoon salt
  • Additional sugar
  • 1 package (12 ounces vanilla baking chips)
  • 2 tablespoons vegetable shortening

What To Do

  1. In a mixing bowl, combine sugar and oil; mix well. Add egg, beating well. Stir in molasses.
  2. Combine dry ingredients; gradually add to creamed mixture and mix well.
  3. Shape into 1-inch balls and roll in sugar.
  4. Place 2 inches apart on ungreased baking sheet
  5. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly.
  6. Remove to wire racks to cool.
  7. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess.
  8. Place on waxed paper-lined baking sheets to harden.

Notes

I pull out my cookies at 10 minutes every time; they harden quite a bit once they've sat for a few minutes.

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