Sunday, December 22, 2013

Dipped Gingersnap Cookies

Run, run as fast as you can...
You can't catch me cause I'm the Gingerbread Man!

These are one of my favorite cookies, the recipe was given to my Mom by her neighbor Alyce Cue at least 15 years ago and I have been making these around the holidays ever since. They are a crispy cookie on the outside and a softish cookie on the inside, dipped in white chocolate for a beautiful presentation and a great cookie from the fall right through the Christmas season!  

The Cue family lived right behind us growing up and they had 4 children, her Daughter Carolyn and I were good friends growing up. Mrs. Cue was a really sweet lady, she loved to craft and cook. Our neighbors always had a multi-family garage bi-annually (spring and fall) and everyone would bring food to share to eat throughout the sale weekend, it was a really fun time. Mrs. Cue was a great home cook, and always brought delicious dishes and treats and was always willing to share her recipes with us, I don't think she would mind me sharing her recipe with you! I hope you enjoy these cookies as much as I do!

Dipped Gingersnap Cookies
2 cups sugar
1 1/2 cup vegetable oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. soda
1 Tbs. ground ginger
2 tsp. cinnamon
1 tsp. salt

Additional Sugar
2 pkg. (12 oz. each) vanilla baking chips
1/4 cup shortening

Directions:  In mixing bowl combine sugar and oil and mix will.  Add eggs, one at a time beating well after each addition.  Stir in molasses.  Combine dry ingredients and gradually add to creamed mixture and mix well.  Shape into 3/4" balls and roll in sugar.  Place 2" apart on un-greased baking sheets.  Bake in a pre-heated 350 degree oven for 10-12 minutes or until cookie springs back when pressed lightly. Melt chips with shortening in small saucepan over low heat (I do this in the microwave and follow package directions for melting). Dip cookies half way.  Shake off excess chocolate and place on waxed paper to harden.  Enjoy

Good tip... If you have time, when doing a lot of holiday baking,
mix up you dough the day before.  This will cut down on time, and you can
get right to the fun stuff.   Most cookie dough needs to chill a little anyway,
to make it easier to handle.  Sometimes it is good to get it out a little before
baking and set it on the counter at room temp. to let soften a little.

Get your dough and sugar ready in a bowl

Scoop dough out and form balls, dip in granulated sugar to coat

Lay sugar coated cookie balls on an un-greased cookie sheet

Bake cookies in a 350 degree oven for 10 to 12 minutes

Dip 1/2 of cookie into melted white chocolate

Let chocolate harden, then store in an air tight container!

Last year I think we made gingerbread men, but if you like the taste of a ginger cookie and don't want to take the time to cut and decorate little men, these are a great alternative.  They look pretty, and taste great!  I hope you enjoy Mrs. Cue's Dipped Gingersnap cookies too!


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