These easy, chocolate-dipped gingersnaps are topped with a sprinkling of crystallized ginger and dried cranberries.
Original recipe makes 8 cookies
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.
Calories: 117 kcal
Carbohydrates: 17.3 g
Cholesterol: 0 mg
Fat: 5.9 g
Fiber: 1 g
Protein: 1 g
Sodium: 39 mg