Oh my wordy, wordy, wordy. These little babies were SO much fun to make! I had all of my cookies made for this series and was organizing the posts when I realized I was one cookie short. One cookie short? How could that be?? I swear I had counted over and over again and every day was accounted for. Well, when it came down to it – I was short. So I thumbed through several cookbooks looking for just the right holiday cookie. In this series of 12 Days of Christmas Cookies I wanted a pretty wide variety. I didn’t want all chocolate or all this or all that. I wanted something for everyone. I wanted there to be at least ONE cookie that could and would grab the attention of someone. I thought I had ran out of ideas when all of the sudden I stumbled upon this recipe. Vanilla-Dipped Gingersnaps? YES PLEASE. Really what caught my attention was how pretty they are. Are they not?
Not only are these a pretty cookie, but they are also really easy. I love pretty and I love easy. Put them together and what do you get? This recipe. Booyah. If you are a gingersnap fan – these must find there way somewhere in your baking. If not for Christmas.. then soon! But really though, wouldn’t these look so awesome wrapped up in crinkly paper and cellophane for your neighbor?? Yes!
Vanilla Dipped Gingersnaps
- 2 1/2 c. sugar, divided
- 1 1/2 c. oil
- 2 eggs
- 1/2 c. molasses
- 4 c. all-purpose flour
- 4 tsp. baking soda
- 1 tbsp. ground ginger
- 2 tsp. cinnamon
- 1 tsp. salt
- 2 (11-oz pkgs.) white chocolate chips -or- vanilla bark
- 1/4 c. shortening
- Combine 2 cups sugar and oil in a mixing bowl; mix well. Add eggs one at a time, beating well after each addition. Stir in molasses.
- Combine flour, baking soda, ginger, cinnamon and salt in a separate bowl; gradually blend in to molasses mixture. Shape dough into 1-inch balls and roll in remaining sugar; place 2 inches apart on ungreased baking sheets.
- Bake at 350 for 15-20 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
- Melt white chocolate chips and shortening together in a small saucepan over low heat, stirring until smooth. Dip each cookie halfway into mixture; allow excess to drip off. Place cookies on wax paper to harden.
- [My 2 Cents]
- Because it's winter, and also because I was in a hurry, after I dipped each of the cookies I put them outside. Within minutes (it seemed) the vanilla coating was hardened and I was ready to package these babies up. I used the vanilla bark for my coating rather than white chocolate chips (mostly because I didn't have any white chocolate chips) and so the hardening times may possibly be a little different for melted chocolate. Either way, storing them outside to cool is a totally brilliant idea. I never have room in my fridge for random trays of cookies so it was perfect for me. But if you on the other hand have room in your fridge, by all means, go ahead an use that 🙂