Dipped Gingersnaps

A Witmer Christmas tradition

2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cups molasses
4 cups flour
4 tsp. baking soda
1 Tblsp. ground ginger
2 tsp. cinnamon
1 tsp. salt
Additional sugar for rolling
2 - 12 oz. pkg white choc. chips
1/4 c. crisco (opt. to make it smoother)

Combine sugar and oil; mix well. Add eggs. Stir in molasses. Combine dry ingredients. Gradually add to cream mixture. Shape into 3/4" balls and roll in sugar. Place 2" apart on ungreased baking sheet.
Bake at 350 for 10-12 min until cookie springs back when touched. Let cool.

Melt white choc chips and crisco and dip or drizzle. Place on waxed paper.