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Chocolate-Dipped Gingersnaps

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Nutrition Profile
  • Low-Calorie
  • Low Sodium
  • Vegetarian
Ingredients
  • 8 small gingersnaps 
  • ⅓ cup bittersweet chocolate chips, melted (see Tip)
  • 1 tablespoon finely chopped crystallized ginger 
  • 1 tablespoon finely chopped dried cranberries


Preparation
Active - 15 m
Ready In - 45 m
  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; 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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