Baking it Forward

By: Jane Weinke, curator of collections/registrar on November 27th, 2019

The holidays are fast approaching. Tomorrow is Thanksgiving, just twenty-seven days until Christmas.

I’ve always loved this time of year, especially the traditions and family gatherings. My definition of family has evolved over the years to encompass many close friends with whom we celebrate.

Baking was among my family’s annual traditions and it’s something I’ve continued. I use several of my grandmother’s and mother’s recipes and have added my family’s favorites as well as newly discovered taste treats.

The “family” I bake with are longtime friends; our baking weekend is eagerly awaited. In previous years, I’ve shared images and recipes from baking weekends, but this blog installment comes before the designated time when we’ll mix and bake more than thirty varieties of cookies to be shared with family near and far, local charities, and work colleagues.

Since I’ve yet to choose the fifteen or so recipes I’ll bake next month, I’m sharing the recipe for Dipped Gingersnaps, which I’ve made dozens of times and which remind me of baking with my mom and grandma.


PS. Regardless of when you choose to bake or shop, remember that the days after the Thanksgiving holiday are a perfect time for Woodson Art Museum visits with friends and family — and to see the 2019 Birds in Art exhibition, which remains on view only through Sunday, December 1.

Dipped Ginger Snaps


2 cups sugar
1-1/2 cups canola oil
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening.


In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

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