Ingredients
2 cups sugar1-1/2 cups canola oil2 large eggs, room temperature1/2 cup molasses4 cups all-purpose flour4 teaspoons baking soda3 teaspoons ground ginger2 teaspoons ground cinnamon1 teaspoon saltAdditional sugar2 packages (10 to 12 ounces each) white baking chips1/4 cup shortening
Preparation
Preheat oven to 350°. 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.
Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
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.
