Holiday treats often come with fond memories of baking with loved ones. Whether gingersnaps are a holiday tradition for your family or not, this recipe is sure to become an annual necessity! Molasses a co-product of sugar refining, is a key ingredient for this classic holiday flavor.

Ingredients:

• 1 1/2 cups vegetable oil
• 2 eggs
• 1/2 cup molasses
• 2 cups granulated sugar
• 4 cups flour
• 4 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 tablespoons cinnamon
• 1 teaspoon salt
• granulated sugar for rolling cookies
• 12 ounces white chocolate chips or white almond bark for dipping

Directions:

1. Heat oven to 350 degrees.
2. In a large bowl, mix oil, eggs, molasses, and sugar.
3. In a separate bowl, mix flour, baking soda, ground ginger, cinnamon, and salt.
4. Slowly combine dry ingredients with molasses mixture.
5. Roll into small balls (about 1 1/2 tablespoons in size) and then roll the balls in more sugar to coat.
6. Place balls on parchment paper-lined baking sheets, and space out to give them room to expand.
7. Bake until golden brown, about 10 minutes. Transfer to a baking rack to cool.
8. Once cookies are cool, melt the white chocolate or almond bark in the microwave in 30-second intervals, until melted, or in a double boiler over simmering water.
9. Dip half of each cookie into the melted white chocolate. Place on wax paper or parchment paper to cool and harden.

Recipe makes about 40 cookies.