I hope my post yesterday made you want to try out these cookies. You won’t be sorry – and this recipe makes a ton so there are plenty to share or freeze or eat three a day like I do.
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup molasses
4 cups flour (+ a little bit more)
4 tsp baking soda
1 Tbs. ground ginger
2 tsp. cinnamon
1 tsp. salt
additional sugar (for rolling)
1 1/2 packages (30oz total) Almond Bark, vanilla flavor
1/4 cup shortening
In mixing bowl, combine sugar and oil. Add eggs, one at a time. Stir in molasses. Combine dry ingredients; gradually ad to the creamed mixture and mix well. Shape to 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes (mine takes 10 on the nose). Remove to wire racks to cool. Melt Almond Bark with shortening over low heat, mixing continually. Dip cookies halfway (or more) into Almond Bark (careful not to get your fingers in… its HOT!). Shake off excess (or not). Place on waxed paper. Sprinkle with sprinkles before dip dries. Then let dip cool/harden before removing from paper.
NOTE: The Almond Bark dip is also SO good on pretzels.