Winning Recipe

Dipped Gingersnaps
2 cups sugar
1 ½ cups vegetable oil
2 eggs
½ cup molasses
4 cups all-purpose flour
1 Tbsp. ground ginger
4 tsp. baking soda
2 tsp. ground cinnamon
Turbinado sugar for rolling dough in

Preheat oven to 350˚F.

In a mixing bowl, combine the 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” balls and roll in additional sugar.
Place 2-inches apart on ungreased baking sheets. Bake for 10-12 minutes or until cookie springs back when touched lightly. Remove from baking sheets to cool.

These cookies are delicious just plain but if you want to jazz them up, try them dipped!

For Dipped cookies:
2 pkgs. (12 oz. each) vanilla baking chips
¼ cup shortening

Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.

Yield: 10 – 11 dozen.

These cookies freeze well. I have never frozen dipped cookies but you can freeze plain cookies and dip once thawed. Enjoy!