Dipped Gingersnaps Recipe
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2 cups sugar
1 1/2 cups vegetable oil
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
2 packages vanilla chips/white chocolate chips (12 oz. packages)
1/4 cup shortening
In a large mixing bowl combine the sugar and oil; mix well.
Add the eggs (one at a time); beat well after each one.
Stir in the molasses.
Combine the dry ingredients. Gradually add this mixture to the creamed mixture until well blended.
Shape the dough into 3/4-inch balls and roll the balls in additional sugar. Place 2 inches apart on an ungreased baking sheet.
Bake at 350ºF for 10-12 minutes or until the cookies spring back when lightly touched.
Cool the cookies on wire rack.
Melt the chips and the shortening in a small saucepan over low heat.
Dip the cookies halfway and shake off the excess. Place on a waxed paper-lined baking sheet to harden.
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