Dipped Gingersnaps

From: meltedcountry

On Jan 1, 2008

I thought these were fantastic. I usually do not like anything with molasses, but these are very mild..and quite yummy! Thanks for sharing.

From: Uh Oh Maggie is Cooking

On Dec 31, 2007

The cookies themselves are so very, very good! Even my dear man who doesn't usually like gingersnaps thought these were outstanding. The batter was thinner than I expected, but the cookies were moist and chewy while crispy in all the right ways. Like others, only about half of the sugar for rolling was required. I used my cookie scoop to scoop and drop into sugar a few at time, and it made things really easy. For the life of me and with two attempts, I couldn't get the chocolate to melt properly, so mine are "undipped" this time. First time, the heat may have been too high, but second time I was more careful about the heat but got same results - a big lump of white chocolate. I'm fairly new at cooking, so I'll just have to find out more about the chocolate issue. Still, even "undipped" these are delicious, and I know that I will make these again and again. *Update: had to try the dipping again and went with chocolate made for melting, but forgot the margarine in my excitement that it would easily melt in a Pyrex cup in the microwave. Glad I tried again. Wonderful!

From: Debbb

On Aug 20, 2005

Wonderful cookies! These ones are definitely going on my Christmas baking list! I did refrigerate my dough overnight because it was quite soft & I couldn't form the balls. I also only needed half the sugar for rolling & half the white chocolate for dipping. Nice crisp cookie.

From: -Sylvie-

On Dec 17, 2004

These are fantastic! I used butter instead of shortening and couldn't get hold of molasses on the day I was baking so I cut down the caster sugar a little and added 1/4 cup demerera suger instead as that has a strong molasses flavour. These will become a Christmas regular in my house I think! Thanks for sharing!