Gingersnaps

This is a classic recipe for gingersnaps. They can be a beautiful gift if you dip them half-way in white chocolate. The only trick is that they must be cooked the day they’re meant to be eaten; otherwise they dry out quickly and turn hard. That’s why I freeze most of the dough balls to make just a few at a time.

2 Cups Sugar

1 ½ Cups Canola Oil

Cream those together.

Add 2 eggs (one at a time)

½ Cup Molasses

4 Cups Flour

4 teaspoons baking soda

1 Tablespoon ground ginger

2 teaspoons cinnamon

1 teaspoon salt

Make small ¾-inch/walnut size balls then roll them in sugar. Don’t flatten them! Bake them at 350 for about 8 minutes. The timing is really difficult to say-it completely depends on the size of your scoop or spoon. But 8 minutes seems about right to me (9 if you freeze the dough balls).

Vanilla Dipping: If you want to dip each cookie one third in chocolate, melt 2 packages of vanilla chips in a double boiler then add ½ cup shortening.