Dipped Gingersnaps
2c. sugar
1 1/2c. vegetable oil
2 eggs
1/2c. molasses
4c. flour
4tsp baking soda
1TBSP ground ginger
2tsp ground cinnamon
1tsp salt
addititional sugar
20-24 ounces of vanilla or white chips
In a large mixing 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.
Shape into 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
In a small saucepan, melt chips. (I do this in a mixing bowl in the microwave). Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set.