DIPPED GINGERSNAPS

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

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  • 10

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

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.

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