Dipped Gingersnaps

• 2 cups 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

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