vanilla-dipped ginger snaps

How To Make vanilla-dipped ginger snaps

• 1

  Combine 2 cups sugar and oil in a mixing bowl; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. BE SURE TO NOTE THAT YOU'RE USING ONLY 2 CUPS OF SUGAR!!
• 2

  Combine flour, baking soda, ginger, cinnamon, and salt in a separate bowl; gradually blend into molasses mixture.
• 3

  Shape dough into one-inch balls and roll in remaining sugar; place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.
• 4

  TIP FROM SANDY -- I tried baking the first pan of cookies for only 15 minutes, and they were almost burned. Then I tried 10 . . . not done enough. In our high altitude in New Mexico and with my cranky oven, 12 minutes is the perfect length of time. Experiment!
• 5

  Frosting: Melt white chocolate chips and shortening together in a small saucepan over low heat, stirring until smooth. Dip each cookie halfway into mixture; allow excess to drip off. Place cookies on wax paper to harden. Makes about 7 dozen.
• 6

  ANOTHER TIP FROM SANDY -- The dipping didn't exactly work for me, so I wound up just spreading some chocolate on half of the top side of the cookies. Putting the chocolate on both the front and back is almost too much chocolate. I know that's hard to imagine!
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