Dipped gingersnaps and chocolate star gingersnaps are two recipes for ginger snap cookies. The dipped gingersnaps are covered in white chocolate, and the chocolate star gingersnaps have milk chocolate centers.
To make dipped gingersnaps, combine 2 cups of sugar and 1 1/2 cups of canola oil. Beat in 2 eggs, and stir in 1/2 cup of molasses. Mix 4 cups of flour with 4 teaspoons of baking soda, 3 teaspoons of ground ginger, 2 teaspoons of ground cinnamon and 1 teaspoon salt. Mix in the wet mixture.
Shape the dough into 3/4-inch balls, and roll each ball in sugar. Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Melt 2 packages of white baking chips and 1/4 cup of shortening, and stir until smooth. Dip the cooled cookies into the melted mixture, drip off the excess and place on waxed paper to set.
To make chocolate star gingersnaps, beat 1 cup of brown sugar, 3/4 cup of shortening and 1/4 cup of molasses until smooth. Add 1 egg, and beat well. Beat in 2 3/4 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of ginger, 1 teaspoon of cinnamon and 1/4 teaspoon of cloves. Form 1-inch balls, and roll them in 1/4 cup sugar. Place the balls on cookie sheets.
Bake the cookies at 375 degrees Fahrenheit for seven to nine minutes. Press a chocolate star candy in the center of each cookie, and let cool for one minute.