Dipped Gingersnaps

Name: Dipped Gingersnaps
Ingredients: 2 cups sugar; 1 1/2 cups vegetable oil; 2 eggs; 1/2 cup molasses; 4 cups all-purpose flour; 4 teaspoons baking soda; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 cup sugar; 2 (12 ounce) packages white chocolate chips; 1/4 cup shortening

12 ingredients

7 steps

Ingredients

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup sugar
2 (12 ounce) packages white chocolate chips
1/4 cup shortening

Directions

1

In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
2

In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
3

Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
4

Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
5

Cool completely on wire racks.
6

Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
7

Place on waxed paper to harden.