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====== Dipped Gingersnaps ======

/* Description */



<WRAP right>{(rater>id=100|name=Dipped Gingersnaps|type=rate|headline=off)}</WRAP>

|**Preheat:** 350°|**Yield:** 14.5 dozen||
|**Prep:** 0:20|**Wait:** 0:00|**Cook:** 0:10|

====== 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 ======
  - 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 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° 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.


====== Notes ======
https://www.tasteofhome.com/recipes/dipped-gingersnaps/

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Dessert/Cookie European}}
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