Dipped Gingersnaps -- Quad-Cities Online Recipe Book
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Dipped Gingersnaps

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Ingredients

2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar for rolling
2 packages (12 ounces each) vanilla baking chips
1/4 cup shortening

Instructions

In mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine 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 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to cool. Melt chips with shortening in a small saucepan over low heat. Dip cookies halfway. Shake off excess. Place on waxed paper. Yields 14-1/2 dozen.

Jeanette Johnson
Moline




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