White Chocolate Dipped Gingersnaps
•Gingersnaps don't have to be chilled or rolled out. Cue the Hallelujah Chorus! With all the other fussy holiday cooking and baking, it's essential to have a basic drop cookie that can be made quickly.
•The recipe makes a whopping 10 dozen cookies (teaspoon size). I have a conviction about never giving away what I haven't first given at home. Dipped Gingersnaps allow me to fill my family's cookie jar and share with friends. *Note from Andrea - I consistently get 54 cookies using a standard size (1 tbsp) cookie scoop
•Every time you bake a batch, your home will smell like Christmas. Promise. Unless you burn them. But we won't go there, ok?
•Dipped Gingersnaps freeze exceptionally well, and can be made in stages over a three day period to spread out the work. They also stay fresh and soft for a long time so they can be shipped. I like that kind of flexibility during the holiday season.
•I don't know about your men, but mine insist on Instantly Recognizable Foodstuffs. If they can't tell by looking what something is, they won't even try it. White Chocolate Dipped Gingersnaps pass the IRF Radar with flying colors every time, making them ideal for buffet tables.
•Dipped Gingersnaps are a nice "filler" cookie at a cookie exchange or in a cookie tray assortment. They're plain enough to allow the fancy cookies to shine, but still pretty enough for a holiday event. They also function as decoys so you get more of Andrea's pizzelles and biscotti for yourself. But I digress.
•They are addictively yummy. When you dip soft chewy gingersnaps into white chocolate. . .well, let's just say it's a good thing the recipe makes several dozen cookies!
Before we go into Gingersnap overdrive, I need to mention that this recipe works best when baked on parchment paper or a Silpat. Gingersnaps will work on ungreased cookie sheets, but the to-die-for soft and chewy texture comes from using parchment or Silpat sheets.
Let's tie on an apron, crank the Christmas tunes, and get baking.
from Taste of Home
Ingredients:2 cups sugar
1-1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp. baking soda
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 packages (10-12 ounces each) White Baking Chips
1/4 cup shortening
Directions:
•In a large bowl, combine the sugar and oil. Beat in the eggs. Stir in the molasses. I like to measure out the molasses in the same cup as the oil so that it all comes out easily. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to creamed mixture and mix well.
•Let the dipped cookies stand until set. The white chocolate will change from shiny to dull when dry and set. The cookies can be frozen at this point and brought to room temperature to serve. I've also drizzled half the cookies with white chocolate and dipped the other half to make a more impressive presentation on a large tray. If you have any leftover white chocolate, break up half a cookie into the bowl and then spread the chocolate out on waxed paper for delicious piece or two of gingered break-up candy.
•This recipe supposedly makes 14 dozen, but I usually get 10 dozen max because of the dough snitching ninjas lurking in the dark corners of my kitchen and the slightly larger size my cookie scoop dips.
Thank you Bekki for a great recipe and post, and thank you Travis for the great pictures.
Wow. With your food styling and Travis' photos, these look amazing. Thanks for inviting me by!
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