I get a great deal of satisfaction making and sharing time-tested treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special.
—LAURA KIMBALL WEST JORDAN, UT
PREP: 20 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 14 1/2 DOZEN
2 cups sugar
1 1/2 cups canola oil
2 large eggs
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
1. 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 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set.
READER REVIEW
“These are always a favorite and requested often! I melt the chips in a mini slow cooker and it works beautifully.”
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