Joy's Grandma's Ginger Snaps

The Bake Sale for Haiti was a success. We were able to raise almost $1000 for Doctors Without Borders and there were plenty of baked goods left over to donate to N Street Village. Unfortunately, I was unable to attend or bake due to a stomach flu but here are some great recaps:

Nikki Rappaport
Envizon Your Dreams
Adventures of a Florida Girl in DC
Macheesmo
One Bite At A Time

My friend Joy donated her Grandma's Ginger Snaps and I have tasted these cookies before. They are so good. Joy has graciously allowed me to post this recipe on my blog. I made these cookies tonight and can say that they are very simple to make. It was the first time I have ever used molasses in a recipe and am kind of curious what it would taste like if I omitted it. I think it could taste similar but the color of the cookie would be less appealing.

The cookie is simple and delicious and perfect with a tall glass of cold milk.

Joy's Grandma's Ginger Snaps

2 Cups Sugar
1 1/2 Cups vegetable oil
2 large eggs
1/2 Cup Dark Molasses
4 Cups Flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 tablesoons cinnamon
1 teaspoon salt

16 ounces white chocolate or white almond bark.

Preheat over to 350 degrees.

Mix all all of the ingredients together. Roll into small balls (about a 1/2 tablespoon). Dip in sugar. Bake until golden brown (around 10 minutes). Allow to cool on baking rack. Dip half of the cookie into melted white chocolate or white almond bark. Place on wax paper or parchment paper to cool and harden.