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Dipped Gingersnaps Jan Peterson

2 cups sugar 1 cups vegetable oil

2 eggs cup molasses

4 cups flour 4 tsp. baking soda

1 Tbsp. ground ginger 2 tsp. cinnamon

1 tsp salt.

Additional sugar

24 oz. vanilla baking chips 1/4 cup shortening


Combine sugar and oil, mix well. Add eggs, one at a time, beating well after each. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4" balls and roll in sugar. Place 2 " apart on ungreased baking sheets. Bake at 350 for 10-12 min. or until cookie springs back when touched lightly. Cool. Melt chips with shortening over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper to harden.