Dipped Ginger Snap Cookies

Dipped Ginger Snap Cookies


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


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 non greased 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.