I declare it Fall.

And to prove it, I’m going to share my all time favorite fall time recipe, Dipped Gingersnaps. My addict/husband begs me to make them year round, but I simply can’t get myself to do it. After all, there’s nothing more autumn-like than ginger and cinnamon. I’m just not convinced that they’d be quite as fantastic if I whipped up a batch in July. Could be the control freak in me, not sure. Hubby/Addict has also made it quite clear that he thinks I’m nuts for sharing the recipe. He’d prefer I keep it under lock and key, surrounded by razor wire and lasers. Why, I’m not exactly sure. Something about not giving away a precious gem, but I can’t help but disagree. I feel recipes are meant to be shared amongst friends. And that’s what we are, yes? So, without further ado, my recipe.

Dipped Gingersnaps

4 cups flour

1 tablespoon ground ginger

2 teaspoons cinnamon

4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups vegetable oil

2 cups sugar

1/2 cups molasses

2 eggs

2 packages vanilla chips

1/4 cup vegetable shortening

Preheat oven to 350 degrees.

Mix flour, ginger, cinnamon, baking soda and salt in a medium sized bowl. Set aside.

In large mixing bowl, combine oil and sugar. Mix well. Add molasses and continue stirring. Add eggs one a time, mixing well after each addition.

Now add dry mixture in several small batches, mixing well after each addition. Dough will be fairly stiff.

Pour a bit of granulated sugar into a small bowl. Roll dough in to small balls, about 1 inch in size. Roll balls in sugar an place on ungreased cookie sheets.

Bake for 10 minutes at 350 degrees. DO NOT OVERBAKE. Can’t stress this enough. They won’t be nearly as soft and yummy if you let them bake longer.

Once cookies have cooled you can start melting the chips for dipping. Be sure to spread some parchment paper or waxed paper on your counters before you start dipping. You’ll want a clean surface to lay your dipped cookies on.

Place vanilla chips and shortening in a medium sized bowl. In a small saucepan, add about 2 inches of water, and place over low heat. Place your medium sized bowl over water in saucepan, making sure bowl is big enough to sit on the saucepan. The steam from the boiling water will melt the vanilla chips nice and slow.

Stir chips and shortening until completely melted. Once melted, start dipping your cookies. Dip each cookie in melted chips, about half way, shaking off excess. Place on parchment or waxed paper. Let cool for a few hours until the coating has hardened. Enjoy!

Makes 4 dozen

The finished product

I was going to take pics of the whole baking process, but in typical Sarah fashion, I forgot. Oh well. This photo will motivate the most health conscience, fitness freak to whip up a batch of gingery goodness. So, enjoy and Happy Fall!

October 19, 2010. Tags: autumn, baking, cookies, cooking, fall, gingersnaps, handmade, recipes, sharing, tutorial. All About Me, Family, Hands Full Creations, House and Home. 2 comments.