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Christmas: Dipped Gingersnaps

Source of Recipe


Taste of Home magazine



List of Ingredients



• 2 cups sugar
  
• 1½ cups vegetable oil
  
• 2 eggs
  
• ½ cup molasses
  
• 4 cups all-purpose flour
  
• 4 tsp baking soda
  
• 3 tsp ground ginger
  
• 2 tsp ground cinnamon
  
• 1 tsp salt
  
• Additional sugar
  
• 2 packages (10 to 12 ounces each) vanilla or white chips
  
• ¼ cup shortening
  






Instructions



1. In a large mixing 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 ¾-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10 to 12 minutes, or until cookie springs back when touched lightly. Remove to wire racks to cool.
   
   
3. In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set.
   
   Makes about 4½ dozen.