Linda Dougherty's Dipped Gingersnaps

Christmas cookie

Yield: 1 serving ( Serving Size: servings )
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  • 2 C sugar
  • 1.5 C veg oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 C flour
  • 4 t baking soda
  • 1 T ground ginger
  • 2 t ground cinnamon
  • 1 t salt
  • additional sugar
  • 2 packages 12 oz each vanilla baking chips
  • 1/4 C shortening


  1. In a mixing bowl combine sugar and oil; mix well. Add eggs one at a time. Beating well after each addition, stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4" balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 10-12 min or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway, shake off excess. Place on waxed paper-lined baking sheets to harden. Makes about 12 dozen!
December 2012

This recipe is a personal recipe added by SusanFox and has not been tested or endorsed by MyRecipes.

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