Gingersnaps with Chocolate Dip
30 minutes |
Servings:
36 |
Prep:
15 minutes |
Cook:
15 minutes
Gingersnaps with Chocolate Dip
30 minutes
Servings:
36
Prep:
15 minutes
Cook:
15 minutes
Gingersnaps with Chocolate Dip
30 minutes
Servings:
36
Prep:
15 minutes
Cook:
15 minutes
Ingredients
Ingredients
Cookies
- 1/2 cup canola oil (125 mL)
- 1 cup granulated sugar (250 mL)
- 1 Countryside Farms Free Run Vita Egg (1 )
- 1/4 cup molasses (60 mL)
- 1 3/4 cup all purpose flour (425 mL)
- 1/4 cup candied ginger, finely minced (60 mL)
- 2 tsp ground ginger (10 mL)
- 1 tsp ground cinnamon (5 mL)
- 1 tsp ground cloves (5 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp salt (2 mL)
- 1/4 cup granulated sugar (60 mL)
Chocolate Dip
- 1 cup semi-sweet chocolate chips (250 ml)
- 2 tsp canola oil (10 mL)
Method
Cookies
- Preheat oven to 350ºF (190ºC) and line cookie sheets with parchment.
- In a large bowl, beat canola oil with sugar. Whisk in egg and molasses.
- In a medium bowl whisk together flour, candied ginger, ground ginger, cinnamon, cloves, baking powder, baking soda and salt.
- Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
- Using a 1 tsp (5 mL) self releasing scoop and your hands, shape dough into a ball. Roll in sugar. Bake on prepared sheets in the preheated oven for 10-12 minutes. Let cool on cookie sheets or racks.
Chocolate Dip
- In a saucepan over low heat, add chocolate and oil, stirring until chocolate is melted and mixture is smooth.
- Dip half of each cookie in chocolate mixture.
- Place on parchment or waxed paper and set aside until chocolate hardens, about 1 hour (or place in refrigerator to speed up hardening).