Category - Cookies

VANILLA DIPPED GINGERSNAPS

    Vanilla Dipped Gingersnaps

    2 cups granulated sugar, plus more for rolling
    1 1/2 cups vegetable oil
    2 eggs
    1/2 cup molasses
    4 cups all-purpose flour
    1 tablespoon ground ginger
    2 teaspoons ground cinnamon
    1 teaspoon salt
    2 (12 ounce) packages vanilla baking chips
    1/4 cup shortening

    Preheat oven to 350 degrees F.

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

    In a separate bowl, combine the flour, ginger, cinnamon and salt. Gradually add dry ingredients to creamed mixture and mix well. Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 10-12 minutes until cookie springs back when touched lightly. Remove to wire racks to cool.

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

    Makes 14 1/2 dozen.

    Nutrition values per cookie: 62 calories, 3 g fat, 8 g carbohydrates, trace fiber, 1 g protein, 3 mg cholesterol, 23 mg sodium


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z