Gingersnaps with Chocolate Dip

Clock Icon 30 minutes |
Servings: 36 |
Prep: 15 minutes |
Cook: 15 minutes

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

  1. Preheat oven to 350ºF (190ºC) and line cookie sheets with parchment.
  2. In a large bowl, beat canola oil with sugar. Whisk in egg and molasses.
  3. In a medium bowl whisk together flour, candied ginger, ground ginger, cinnamon, cloves, baking powder, baking soda and salt.
  4. Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
  5. 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

  1. In a saucepan over low heat, add chocolate and oil, stirring until chocolate is melted and mixture is smooth.
  2. Dip half of each cookie in chocolate mixture.
  3. Place on parchment or waxed paper and set aside until chocolate hardens, about 1 hour (or place in refrigerator to speed up hardening).

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