Dipped Gingersnap Tips
Should my dipped gingersnap cookies be crunchy or chewy?
As the name implies, gingersnap cookies should "snap" when bitten. It all comes down to how the cookies are made, but typically gingersnaps are baked a bit longer to make them crispy—whereas gingerbread cookies can still have some chewiness. If you love the flavor ginger adds to recipes, whether they're crunchy or chewy, check out more of our
ginger recipes.
How should you store dipped gingersnap cookies?
Store dipped gingersnap cookies in airtight containers at room temperature for up to 7 days. Check out our picks for the
best storage containers if you need some recommendations!
Can you make dipped gingersnap cookies ahead of time?
Gingersnap dough can be made in advance and kept in the fridge for up to 3 days. Alternatively, prepare the dough and roll it into balls, and freeze in a single layer on a tray lined with parchment. Once they're frozen, transfer them to freezer containers and freeze for up to 3 months. To bake frozen gingersnaps, roll in sugar and bake as directed, increasing the bake time by a few minutes if needed. If you liked this dipped gingersnaps recipe, here are other great
make-ahead cookie recipes.
—Josh Rink, Taste of Home Food Stylist
Nutrition Facts
1 cookie: 105 calories, 5g fat (1g saturated fat), 5mg cholesterol, 98mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.