DIPPED GINGERSNAPS

By sharon_rm2010

These soft, chewy cookies are divine, with or without icing. Dipping them in white chocolate makes great gingersnaps even more special.

Ingredients

• 2 cups sugar
• 1-1/2 cups vegetable oil
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 tsps baking soda
• 1 tbsp ground ginger
• 2 tsps ground cinnamon
• 1 tsp salt
• Additional sugar
• 2 packages (12 ounces each) vanilla baking chips
• 1/4 cups shortening

Details

Servings 10

Preparation

Step 1

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; 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 oven for 10-12 minutes or until cookie spsrings back when touched lightly. Remove to wire racks to cool.

Melt chips and shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.