Dipped Gingersnaps

My son Matt's favorite for 2008... and mine too!

Dipped Gingersnaps

2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (12 ounces each)
vanilla baking chips
1/4 cup shortening
I prefer to use 6 cubes of almond bark instead of the bags of chips and shortening-much faster!


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-in. balls and roll in sugar.(I use my #60 scoop on these) place 2 in. apart on ungreased baking sheets. Bake at 350 deg. for 10-12 minutes( I prefer 8-9 minutes at most-I like my cookies soft) 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 (Again, I melt almond bark in my microwave for dipping). Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: about 14-1/2 dozen.(Yeah right...more like 7 dozen beauties)

Recipe from Taste of Home Dec/Jan 1997 issue.

Thanks Matt (my son) for typing up the main recipe and taking the pic for Mom! Ha! He pretty much did this post for me...aren't children wonderful?