Dipped Gingersnaps Recipe

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 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
  • additional sugar
Container:Cookie sheet
10 mins
  • 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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