Dipped Gingersnaps!

These are the BEST cookies, I promise! :) These are from Taste Of Home:

Dipped Gingersnaps  

87 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 eggs
• 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) HERSHEY®’S Premier White Chips 
• 1/4 Cup Shortening                                             
  Directions
  • 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 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking
  • sheets. Bake at 350° for 10-12 minutes or until cookie springs back when
  • touched lightly. Remove to wire racks to cool.
  • In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway
  • into the melted chips; allow excess to drip off. Place on waxed paper; let stand
  • until set. Yield: about 14-1/2 dozen.
  • 
    
  Nutrition Facts: 2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.