Vanilla Dipped Gingersnaps
Not only are these Vanilla Dipped Gingersnaps an easy cookie, but they're pretty too!
Ingredients
- 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
Instructions
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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.
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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.
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Bake at 350 for 15-20 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
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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.
Recipe Notes
[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 :)
Adapted from Gooseberry Patch Christmas Book 9