Vanilla Dipped Gingersnaps

By LindeNo1

A soft cakey cookie...looks beautiful!

Ingredients

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 eggs
• 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 for rolling
• 2 packages (10 to 12 ounces each) white baking chips
• 1/4 cup shortening

Preparation

Step 1

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

Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 12-15 minutes or until
cookie springs back when touched lightly. Remove to wire racks to
cool.

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