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Chocolate-Dipped Gingersnaps

Chocolate-Dipped Gingersnaps

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


4 servings, 2 cookies each

Prep Time

15 minutes

Total Time

45 minutes


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


  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.


To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Refrigerate in an airtight container for up to 5 days.

Nutrition Facts

Per serving (recipe makes 4 servings, 2 cookies each)

Calories 157kcal
Carbohydrate Total 28g
Total Sugars 6g
Fiber 1g
Total Fat 6g
Saturated Fat 3g
Mono Saturated Fat 1g
Cholesterol 0mg
Sodium 84mg
Protein 2g
Potassium 96mg
Calcium 20mg
Folate 20mcg
Vitamin B3 1mg

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