Gingersnaps Half-Dipped in White Chocolate

Oh, Sandy S., you ruined me for just regular old gingersnaps when you exposed me to these chewy, white chocolaty gems.

Gingersnaps Dipped in White Chocolate

1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cups molasses
4-5 cups flour
1 1/2 teaspoons ground ginger
2 tsp ground cinnamon
1 teaspoon salt
20 oz. white chocolate (quality dipping chocolate is best)

Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time. Stir in molasses. Mix dry ingredients and add gradually to wet. Start with 4 cups of flour and add additional flour if needed until dough is not sticky. Roll dough into 1 inch balls. Roll balls in additional sugar and place on greased (or parchment paper) cookie sheet. Bake for 7-9 minutes. Leave on baking sheet for 1 minutes and then move cookies to a cooling rack. Melt chocolate on lowest temp. in oven. Dip one half of each baked cookie. Lay dipped cookies on parchment paper after dipping or they will stick. Let cool. Makes 5-6 dozen.