Dipped Gingersnaps

• 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

1. 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.
2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased
3. . Bake at 350u0b0 until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
4. 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.

sugar, canola oil, eggs, molasses, allpurpose, baking soda, ground ginger, ground cinnamon, salt, sugar, baking chips, shortening

Taken from www.tasteofhome.com/recipes/dipped-gingersnaps/ (may not work)