Dipped Gingersnaps

I received this as part of a Christmas Bake Exchange. These look so pretty on a cookie platter.

• Ready In: 30 mins
• Serves: 24

Ingredients

• 3⁄4 cup margarine (softened)
• 1  cup sugar
• 1  egg
• 1⁄4 cup molasses
• 2  cups flour
• 1  tablespoon ginger
• 2  teaspoons baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1  additional cup sugar
• 2  cups white chocolate chips
• 2  teaspoons margarine

Directions

1. Cream sugar and margarine together.
2. Add egg and molasses and mix well.
3. Add all dry ingredients and mix.
4. Roll into 1 inch balls, and then roll into sugar to coat.
5. Bake 8-10 minutes at 350°F.
6. Remove to wire racks to cool.
7. Melt chips with margarine in small saucepan over low heat.
8. Dip cookies halfway; shake off excess.
9. Place on waxed paper lined baking sheets to harden.