Chocolate-Dipped Gingersnaps

3.6 (44)
Chocolate-Dipped Gingersnaps

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

Yield: 4 servings, 2 cookies each
Active Time: 15
Total Time: 45


  • 8 small gingersnaps
  • 1/3 cup bittersweet chocolate chips, melted (see Tip)
  • 1 tablespoon finely chopped crystallized ginger
  • 1 tablespoon finely chopped dried cranberries


Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

Tips & Notes

  • Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
  • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.


Nutrition Per Serving

calories 157
fat 6 g (3 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 28 g
protein 2 g
fiber 1 g
sodium 97 mg
potassium 96 mg

Nutrition Bonus

Carbohydrate Serving 2

Exchanges 2 carbohydrates (other)

From EatingWell January/February 2009