Dipped Gingersnaps

Name: Dipped Gingersnaps
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased
3

. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
4

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.