Dipped Ginger Cookies

Dipped Ginger Cookies // One Lovely Life

What? You say that it’s June and not the season for ginger cookies? Blah.

It’s always the season for ginger cookies.

This is my very best favorite Christmas cookie, but also a favorite anytime cookie. I’d probably put these in my top 5 favorite cookies of all time. Wow. Thank you, mom for bringing it into my life.

I will warn you that the recipe makes A LOT of cookies. Like 8-9 dozen. That’s a maximum of 108 cookies. 108.

The recipe can be easily halved. Don’t worry about that at all. I just like to make the big batch and deliver them or freeze them. They freeze beautifully.

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Dipped Ginger Cookies // One Lovely Life

Dipped Ginger Cookies

  • Author: One Lovely Life


  • 2 c sugar
  • 1 1/2c oil
  • 2 eggs
  • 1/2c molasses
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 tsp baking powder
  • 4 c flour
  • extra sugar
  • white chocolate or vanilla almond bark


  1. Combine sugar and oil. Stir in eggs, one at a time. Stir in molasses. Stir in ginger, cinnamon, and salt. Stir in baking powder. Stir in flour. Roll out 3/4″ balls. Roll balls in extra sugar and place on a greased cookie sheet.
  2. Bake at 350 degrees for 10-12 minutes. Cookies will still be soft. Allow them to rest on warm cookie sheet for two minutes, then transfer to a cooling rack.
  3. To dip cookies, melt squares (about 3 at a time) in a double boiler (a glass bowl set over a saucepan of simmering water). Dip cookies in halfway and shake off excess chocolate. Place on waxed paper. Allow chocolate to set or put pan in refrigerator to set.
  4. Makes 8-9 dozen cookies


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  1. Hi Emily, I’ve never made this recipe before until last week. I had previously cut out the recipe from the Dayton newspaper at the same time that your mother did. I tasted a few of these cookies that she made (may years ago) and was hooked! I’ve never forgotten them. I too think they are one of my favorite cookies. However, I recently made these for a cookie exchange and they hardly flattened out when I baked them. They were hard by the next day. I did put a piece of bread in with them and they softened up by the next day. Did I add too much flour or baking powder? Is it because I used my new convection ovens? Do you have any suggestions? I will try them again but would love your expert option. Thank you!

    1. Convection does cook differently, though I don’t have one myself. My mom does have a convection oven and just made these today, so you may want to ask her. When mine don’t flatten, I typically find I’ve added a bit too much flour. I scoop the flour into the measuring cup with a spoon, then level it off to help prevent packing the flour down.

      I do hope you have better success next time! They’re SO good!

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