White Chocolate Dipped Gingersnaps
White Chocolate Dipped Gingersnaps ~ Soft, Chewy Gingersnaps Dipped in Sweet White Chocolate!
Servings: 5 dozen
- 2 c. sugar
- 2 eggs
- 4 c. all-purpose flour
- 1 Tbsp ground ginger
- 1 tsp salt
- 1 1/2 c. vegetable oil
- 1/2 c. molasses
- 4 tsp baking soda
- 2 tsp ground cinnamon
- Sugar for rolling
- 2 12 oz white chocolate baking chips or vanilla baking chips
- 1/4 c. shortening
In a large mixing bowl, combine sugar and oil, mix well. Add eggs, one at a time, beating after each addition. Mix in molasses.
In a separate bowl combine dry ingredients. Gradually add to creamed mixture and mix until combined. Shape dough into 3/4 in. balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
Melt white chocolate chips with shortening in saucepan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper to harden.
Serving: 1g | Calories: 1873kcal | Carbohydrates: 258g | Protein: 21g | Fat: 86g | Saturated Fat: 61g | Cholesterol: 65mg | Sodium: 1511mg | Potassium: 586mg | Fiber: 5g | Sugar: 112g | Vitamin A: 95IU | Calcium: 97mg | Iron: 10.5mg