Dipped Gingersnaps

Name: Dipped Gingersnaps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-1/2 dozen.
Cuisine: Europe, German
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

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD: 6-1/2 dozen.

I get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah

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

1. Preheat oven to 350°. 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.
2. Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool completely.
3. 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.

Nutrition Facts

1 cookie: 105 calories, 5g fat (1g saturated fat), 5mg cholesterol, 98mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

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