Gingersnaps Cookies

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:

•2 Cups Orange Chocolate

(Only around Christmas time)

•1 tsp Coconut oil

~Whisk flour, baking soda, cinnamon, ginger, salt, and cloves together in medium bowl.

~ Mix in sugar, molasses, egg, and melted butter together until completely combined.

~Cover bowl with plastic and refrigerate, about 1 hour

~Pre-heat oven to 375°F

~Place 1/2 cup granulated sugar in small bowl.

~Scoop dough into balls (ice cream scoop works great)

~Roll balls in granulated sugar,

~Transfer to prepared baking sheets, spacing balls 2 inches apart.

~ Bake until tops are just beginning to crack, 8 to 10 minutes

*rotating rack position and direction of baking sheets halfway through baking time.

~ Cool cookies on baking sheets

~ Transfer to wire rack to cool completely.

*Makes 18-20 cookies depending on scoop size.

•Once completely cooled

~ Add coconut oil into chocolate and Melt chocolate over a double boiler or in the microwave (1 min intervals)

~Dip cookies.

~Place dipped cookies in a rack and let chocolate harden.

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

Enjoy!!