Dipped Gingersnap Cookies

Because who wouldn't want to dip their gingersnaps into decadent dark chocolate?

Spice cookies and tea are a holiday tradition in our house. These are from my cookbook, but I dressed them up here with dark chocolate and ginger to intensify the flavor.

Total Time:
Level: Easy
Yield: About 3 dozen cookies


  • 4 tbsp. unsalted butter, at room temperature
  • 1/2 c. sugar
  • 1 large egg
  • 1/4 c. cup molasses
  • 1/4 c. cup pure maple syrup
  • 1 tbsp. grated fresh ginger
  • 2 c. gluten-free baking flour (such as Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. fine sea salt
  • 1 lb. bittersweet chocolate, chopped
  • 1/4 c. chopped candied ginger


  1. Position racks in top third and center of oven. Heat to 350°F. Line 2 baking sheets with parchment.
  2. Beat butter and sugar with a mixer on high speed until pale, 2 min. Beat in egg, molasses, syrup, and grated ginger. In another bowl, whisk flour, baking soda, cinnamon, and salt. Stir into butter mixture.
  3. Drop level-Tbsp dollops onto prepared sheets, 1 1/2 inches apart. Bake, rotating sheets top to bottom and front to back at midway point, until tops look set, 15 min. Let cool on sheets, 3 min. Transfer to racks; cool. Repeat with any remaining dough.
  4. Heat half of chocolate in a bowl in microwave, 30 sec. Stir. Continue to heat in 30-sec intervals, stirring after each, until melted. Next, stir in unmelted chocolate; let stand, stirring, until melted. 10 min more.
  5. Dip each cookie halfway into chocolate, letting excess drip off; return to lined sheets. Sprinkle with candied ginger. Let harden at room temperature.

158 cal, 7 g fat (4 g saturated), 2 g protein, 25 g carb, 14 g sugar, 1 g fiber, 107 mg sodium, 10 mg cholesterol per cookie.

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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