Dipped Gingersnaps
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
48 cookies
- Serves:
- 24
ingredients
- 473.18 ml sugar
- 354.88 ml vegetable oil
- 2 eggs
- 118.29 ml molasses
- 946.36 ml all-purpose flour
- 19.71 ml baking soda
- 14.79 ml ground ginger
- 9.85 ml ground cinnamon
- 4.92 ml salt
- 236.59 ml additional sugar
- 2 (680.38 g) package vanilla baking chips
- 59.14 ml shortening
directions
- 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 ¾-in. balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.
- Bake at 350 for 10-12 minutes or until cookies spring back when touched lightly. Remove to wire racks to cool.
- Melt chips with shortening in a small saucepan over low heat. Dip the cookies half way; shake off excess. Place on waxed paper- lined baking sheets to hard.
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RECIPE SUBMITTED BY
I am a mother of two wonderful little girls. I am also on the look for quick wonderful meals. that and I love to cook as my husband loves to eat.