Dipped Gingersnaps: A Sweet Holiday Delight

Oh, how I adore Dipped Gingersnaps! There’s just something about the spicy warmth of ginger combined with the sweet, creamy icing that makes my heart (and stomach) sing. These cookies have become a staple in my holiday baking repertoire, and let me tell you, they never last long once they make their way to the cookie platter! I have fond memories of making these with my grandmother every Christmas; her kitchen filled with the delightful aromas of spices and laughter. Now, I love whipping up a batch to share with friends and family, and trust me – they’re always a hit!

What truly makes these gingersnaps stand out is the icing. It adds just the right touch of sweetness that complements the chewy, spicy cookies without overwhelming their flavor. Plus, who can resist a little drizzle of icing art? If you’re looking for a fun, delicious treat that’s perfect for any occasion (or just because it’s Wednesday!), look no further!

What’s in Dipped Gingersnaps?

• All-purpose flour (2 1/4 cups) – The base of our cookie, giving it that perfect chewy structure. I usually grab whatever is on sale, but King Arthur Flour is my go-to if I want something high quality!
• Ground ginger (2 tsp) – This is where the magic begins! You can go for a stronger flavor with a fresh batch or from a trusted brand; I love using Simply Organic.
• Ground cinnamon (1 tsp) – Because every cookie needs a bit of warm spiciness, right?
• Ground cloves (1/2 tsp) – Just a pinch adds depth and keeps the holiday vibes strong!
• Baking soda (1 tsp) – This little ingredient is essential for that delightful rise.
• Salt (1/4 tsp) – Brings out the sweetness, trust me on this one!
• Unsalted butter (3/4 cup, softened) – The rich, creamy base that adds flavor and a bit of indulgence.
• Granulated sugar (1 cup) – Sweetness personified; I love using organic sugar when I can.
• Molasses (1/3 cup) – The signature ingredient that gives gingersnaps that deep, sweet flavor. Blackstrap molasses makes for a robust taste!
• Large egg (1) – Helps everything bind together for that chewy perfection.
• Fresh grated ginger (1 tbsp, optional) – For the true ginger lovers, this boosts the flavor even more.

Is Dipped Gingersnaps Good for You?

Well, let’s be honest here; these gingersnaps are a treat, but there are some redeeming qualities! The spices like ginger and cinnamon have anti-inflammatory properties and can aid digestion – so it’s like a little health boost while satisfying your sweet tooth. However, they do pack a sugar punch, so if you’re watching your sugar intake, you might want to save these for special occasions (or just indulge mindfully!).

One thing to note is that if you’re sensitive to gluten, you could try substituting a gluten-free flour blend, but it could alter the texture a bit. In that case, let me know how it turns out because I’m always up for experimenting!

Ingredients List

• All-purpose flour – 2 1/4 cups
• Ground ginger – 2 tsp
• Ground cinnamon – 1 tsp
• Ground cloves – 1/2 tsp
• Baking soda – 1 tsp
• Salt – 1/4 tsp
• Unsalted butter – 3/4 cup, softened
• Granulated sugar – 1 cup
• Molasses – 1/3 cup
• Large egg – 1
• Fresh grated ginger – 1 tbsp (optional)
• Powdered sugar (for icing) – 1 1/2 cups
• Milk – 2 tbsp (adjust for desired consistency)
• Vanilla extract – 1/2 tsp

How to Make Dipped Gingersnaps?

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Get those baking sheets ready by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, around 3-5 minutes.
4. Add Molasses and Egg: Gradually mix in the molasses, egg, and optional fresh grated ginger until well combined.
5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing until just combined. (We want these cookies chewy, not tough!)
6. Shape the Cookies: Scoop tablespoons of dough and roll them into balls. Place them on the baking sheets, leaving about 2 inches between each cookie.
7. Bake the Cookies: Bake for 10-12 minutes until the edges are set and they start to crack on top. Let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
9. Dip and Drizzle: Once the cookies are cool, dip half in the icing. Place them on a wire rack or parchment paper to let the excess drip off. Use a fork or piping bag to drizzle more icing on top for that lovely finish!
10. Let Set: Allow the icing to set for at least 30 minutes before indulging.

Sweet Suggestions for Dipped Gingersnaps

• Store your dipped gingersnaps in an airtight container at room temperature for up to a week (if they last that long!).
• Feeling adventurous? Add a hint of lemon zest to the icing for a delightful twist!
• These cookies are perfect for holiday gatherings, cozy evenings by the fire, or as a delightful treat with afternoon tea.

There you have it – a delightful recipe for Dipped Gingersnaps that’s bound to win over friends, family, or just your own sweet tooth! I’d love to hear how yours turn out, so don’t forget to share your baking triumphs (or mishaps, we all have those too!). Happy baking!