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Dipped Gingersnaps


  • 2 cups sugar, plus more for rolling
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 (12 ounce) packages vanilla banking chips
  • 1/4 cup shortening


  1. Heat oven to 350 degrees F.
  2. In a mixing bowl, combine 2 cups sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In a separate bowl, combine the flour, ginger, cinnamon and salt. Gradually add dry ingredients to creamed mixture and mix well.
  4. Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.
  5. Bake for 10-12 minutes until cookie springs back when touched lightly. Remove to wire racks to cool.
  6. Melt chips with shortening in small saucepan over low heat. Dip the cookies halfway; shake off excess.
  7. Place on wax paper-lined baking sheet to harden.

Makes 14 1/2 dozen.

Nutrition values per cookie: 62 calories, 3 g fat, 8 g carbohydrates, trace fiber, 1 g protein, 3 mg cholesterol, 23 mg sodium