Dipped Gingersnaps
  • 2 c. sugar
  • 1 1/2 c vegetable oil
  • 2 eggs
  • 1/2 c. molasses
  • 4 c. flour
  • 4 tsp. baking soda
  • 1 T. ginger
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • Additional sugar
  • 2 pkgs vanilla baking chips
  • 1/4 c. shortening
  1. In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paperlined baking sheets to harden. Yield about 14 1/2 dozen cookies
  2. I used vanilla melting chocolate and didn't have to use the shortening.
My husband came home with this recipe and I realized that it came from a Taste of Home magazine.