Chocolate-Dipped Gingersnaps

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From: EatingWell Magazine January/February 2009

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 small gingersnaps
  • 1/3 cup bittersweet chocolate chips, melted (see Tip)
  • 1 tablespoon finely chopped crystallized ginger
  • 1 tablespoon finely chopped dried cranberries

Preparation

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  1. 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.
  • 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 information

  • Serving size: 2 cookies
  • Per serving: 157 calories; 6 g fat(3 g sat); 1 g fiber; 28 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 6 g sugars; g added sugars; 63 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 76 mg sodium; 96 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrates

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