Dipped Gingersnaps

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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


Directions:


Preheat oven to 350°. 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.


Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.


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.


Article from: https://www.tasteofhome.com/recipes/dipped-gingersnaps/




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