Ingredients for Dipped Gingersnaps
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How to Make Dipped Gingersnaps
- Cream together 1 cup (2 sticks) softened margarine and ¾ cup packed brown sugar until light and fluffy.
- Add 1 large egg and ½ cup molasses. Mix well until combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
- Place the gingersnap balls onto ungreased baking sheets. Bake for 8-10 minutes at 350°F (175°C), or until edges are set.
- Remove from oven and let cool on wire racks completely.
- Melt 1 cup semi-sweet chocolate chips with 1 tablespoon of margarine in a small saucepan over low heat, stirring frequently until smooth.
- Dip the cooled gingersnaps halfway into the melted chocolate.
- Gently tap off any excess chocolate.
- Place the dipped gingersnaps on waxed paper-lined baking sheets to allow the chocolate to harden.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
74g
Fat
19g
Carbs
9g
