Dipped Gingersnaps- The Good Ones :)

Here’s the recipe for them yummo cookies I like to make cuz their good and look classy to boot!

Make these for your Holiday parties or give them away to your friends and neighbors- they’ll love ya forever!

Jaynez Dipped Gingersnaps

Ingredients

2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 1/4 cups flour

4 teaspoons baking soda

2 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon cayenne

1/2 cup sugar

2 lbs. ‘Guittard apeels’ white dipping chocolate

Directions-

In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.

In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add to the wet mixture and stir well.

Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets. (Only do a dozen per sheet or they’ll run together and you’ll have square cookies.)

Bake at 350°F for 6 to 8 minutes, or until cracks start to form. (They look a little un-done, but they will be chewy.)

Cool 2 minutes on tray and then move to cool completely on smooth cotton towel.

Melt the white chips in a glass dish in the microwave. Stir every 30 seconds till melted.

Brush crumbs off the back of cookie and dip half of each cookie into the mixture, shaking off the extra chocolate.

Place on waxed paper on cold trays to harden.

**If not able to use “Guittard Apeels dipping chocolate” mix 3 parts Ghirardhelli white chips with 1 part white almond bark.

Go try em out and tell me how ya like em!