Dipped Gingersnaps

November has arrived, and suddenly it feels like winter and the holidays are almost here.  The time changed last night and suddenly it is pitch black before 6pm.  My husband had to scrape his windshield for the first time this morning.  And we put up our holiday wreath and a few other winter decorations this weekend.  Wow!

With the holidays being right around the corner, the blog team has decided to focus the majority of our posts this month on remembering why we celebrate Thanksgiving and Christmas, and giving you ideas as to how you might make this an even more intentional season of focusing on Jesus Christ and loving and serving others.  For our Sunday Recipe Series, we’ll be sharing with you recipes that might make good gifts or serve as delicious appetizers for holiday gatherings.  So, to kick things off we’ve got a recipe from Lisa that has become a family favorite of theirs, and could easily be given away to someone you want to bless!

Dipped Gingersnaps


gingersnaps (Photo credit: elana’s pantry)


2 c sugar (plus additional for rolling)

1-1/2 c vegetable oil

2 eggs

½ c molasses

4 c flour

4 t baking soda

1 T ginger

2 t cinnamon

1 t salt

For dipping:  1 package vanilla baking chips

1/8 c shortening


1.     Mix sugar and oil well.  Add eggs.  Beat well.

2.    Sir in molasses and dry ingredients.  Batter is very thick!

3.    Roll dough out into balls (I tablespoon size)

4.    Roll balls in sugar.

5.    Place balls on ungreased cookie sheet.  No need to press down.

6.    Bake 350 degrees for 10-12 minutes.

7.    Let cookies cool.

8.    Melt baking chips and shortening in small saucepan on low heat stirring well (add  more shortening if too thick).

9.    Dip cookies only HALF WAY into melted chip mixture.

10.  Placed dipped cookies on wax paper or parchment paper to cool.

Enjoy this tasty treat from Lisa and her family!

In Joyful Surrender,



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