Dipped Gingersnap Cookies Recipe

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This recipe for Dipped Gingersnap Cookies is from NCL Get Cookin' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts

Ingredients:	Ingredients: 2 cups sugar 1½ cups canola oil 2 eggs ½ cup molasses 4 cups flour 4 tsp baking soda 3 tsp ground ginger 2 tsp ground cinnamon 1 tsp salt additional sugar 2 packages (10-12 ounce) white baking chips ¼ cup shortening

Directions:	Directions: Combine the flour, baking soda, ginger, cinnamon and salt in a bowl. In another bowl combine sugar and oil. Beat in eggs. Stir in molasses. Gradually add dry ingredients to creamed mixture and mix well. Shape into balls and roll in sugar. Place 2" apart on ungreased baking sheet. Bake at 350º for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. In microwave, melt chips and shortening. Stir until smooth. Dip cookies halfway into the melted chips. Allow excess to drip off. Place on waxed paper and let stand until set.

Preparation Time:	Preparation Time: 20 minutes prep/10 minutes per batch baking

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Dipped Gingersnap Cookies Recipe

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