Sara Richardson’s Dipped Gingersnaps [RECIPE]

Sara Richardson, author of Home for the Holidays and First Kiss with a Cowboy, finds that over the past several months, as we’ve navigated a new set of challenges in our world, she often finds herself looking forward. One of the things that fills her with hope, anticipation and joy is this yummy cookie recipe which is delicious any time of year. We hope you love it!

PREP TIME: 20 minutes
COOK TIME: 10 minutes per batch

INGREDIENTS

• 2 cups granulated sugar
• 1 1/2 cups canola oil
• 2 large eggs, room temperature
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Additional sugar
• 2 packages (10- to 12-ounces each) white baking chips
• 1/4 cup shortening

DIRECTIONS

1. Preheat oven to 350 degrees F. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
2. Shape into 3/4-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, about 10 – 12 minutes. Transfer to wire racks to cool.
3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

YIELD: 8 dozen