Dipped Gingersnaps

Preheat oven to 350 degrees. In a mixing bowl, combine sugar and oil; mix well. Add eggs one at a time, beating well after each addition. Stir in molasses.

In another bowl, combine dry ingredients (except 1/2 cup sugar). Gradually add to the creamed mixture and mix well.

Place the remaining 1/2 cup sugar into a shallow bowl. Shape dough into 1/2- 3/4 ” balls and roll in the sugar. Place 2″ apart on ungreased cookie sheets.

Bake at 350 degrees for 10-12 minutes, or until cookie springs back lightly when touched. Place on wire racks to cool.

Melt chips with shortening. Dip the cookies halfway into the mixture. Shake off the excess and place on waxed paper until hard.

Notes:

I like to use just one bag of chips and only dip half the batch of cookies. We leave the other half plain.

I use a melon baller (actually, Pampered Chef’s smallest scoop) and then divide that in half when scooping dough. Doing it this way yields 14 dozen cookies. These are perfect for cookie exchanges or gift bags.