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Vanilla Dipped Gingersnaps


  • 2 cups granulated 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 baking chips
  • 1/4 cup shortening


  1. Heat oven to 350 degrees F.
  2. In a mixing bowl, combine sugar and vegetable 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.
  6. Remove to wire racks to cool.
  7. Melt vanilla chips with shortening in small saucepan over low heat. Dip the cookies halfway; shake off excess.
  8. 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