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Dipped Gingersnaps
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Description
This recipe makes a LOT of cookies but I promise you will savor each and every one. The dough is hands down the worst-tasting cookie dough that I have ever encountered. Thankfully they come out of the oven as perfect soft cookies ready to be dipped in white chocolate.
I usually do not dip the entire cookie, just the top half, then lay the cookie down into the melted white chocolate and pull it out. You’ll get a rhythm going.
Ingredients
- 2 cups Sugar, Plus Extra To Roll Cookies In
- 1-½ cup Vegetable Oil
- 2 whole Eggs
- ½ cups Molasses
- 4 cups Flour
- 1 Tablespoon Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- 4 teaspoons Baking Soda
- 1 pound White Almond Bark
Preparation
Combine sugar and oil, mix well. Add eggs one at a time, beating well after each. Stir in molasses. Combine dry ingredients and add slowly to the creamed mixture and mix well.
Roll into ¾” balls and roll in sugar. Place 2” apart on ungreased baking sheets. Bake at 350ºF for 10 – 12 minutes or until cookies spring back when touched. Removed to a wire rack and cool.
Melt bark and dip cookie halfway. Shake off excess and place on waxed paper to dry.
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