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GINGERSNAPS WITH VANILLA CHIPS FROSTING

Cook Time 40 minutes
Total Time 40 minutes
Servings 5 dozen
Author The Food Nanny

Ingredients

  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 1/4 cup 1/2 stick butter, softened
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups All Purpose Flour for high altitude add 2 Tablespoons more flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup sugar for rolling the cookies in
  • 3 - 11 oz. bags vanilla chips or white classic
  • 1 Tablspoon shortening

Instructions

  1. In a medium sized bowl combine sugar, oil, butter, and eggs, one at a time. Mix for 2 minutes. Stir in the molasses. In a separate bowl, combine the flour, baking soda, cinnamon, ginger and salt. Gradually add into the wet ingredients until well mixed in.
  2. Put 1/2 cup sugar in a pie plate. Shape the dough into balls using a Tablespoon an roll in sugar. Bake at 350 degrees for 9-11 min. Cool completely.
  3. Melt 3 bags vanilla or white classic chips in a double boiler. (Can melt in the microwave: go slow, stirring after every 30 seconds.) Add shortening. Stir until smooth. Pour the chocolate into a small, deep bowl. Dip half of the cookie into the melted vanilla chips and cool on waxed paper.