Gingersnaps

Makes:

•2 cups all-purpose flour

•2 teaspoons baking soda

•1 teaspoon ground cinnamon

•1/2 teaspoon ground ginger

•3/4 teaspoon salt

•¼ teaspoon ground cloves

•1 1/2 cups granulated sugar

•¼ cup dark molasses

•1 large egg

•3/4 cup margarine

Dipping:

•1 large Terry Orange Chocolate

•1 tsp Coconut oil

Tips:

• Exchange margarine for butter for thinner cookies.

• Do not opt out of the 1 hour refrigeration time. The cookies will spread.

Mix in sugar, molasses, egg, and margarine together until completely combined.
In a separate bowl; whisk flour, baking soda, cinnamon, ginger, salt, and cloves together in a medium bowl.
Cover bowl with plastic and refrigerate, about 1 hour
Pre-heat oven to 375°F, line cookie sheets with parchment paper.
Place 1/2 cup granulated sugar in a small bowl.
Scoop dough into balls (ice cream scoop works great), roll balls in granulated sugar and transfer to prepared baking sheets, spacing balls 2 inches apart.
Bake until tops are just beginning to crack, 8 to 10 minutes.
Cool cookies on baking sheets for 5 min, then transfer to wire rack to cool completely.
Add coconut oil into chocolate and melt chocolate in the microwave (30-second intervals). Dip cookies and place dipped cookies in a rack and let chocolate harden.

*The chocolate hardens faster if dipped cookies are transferred to the refrigerator.

Enjoy these delicious cookies, dipped or plain.