Dipped in deliciousness sprinkled with love

If there is one recipe to me that is Christmas in a cookie - it's these Dipped Gingersnaps. They've been a favorite for a VERY long time. Since we'd get a plate from a family friend every year. This recipe makes a LOT of cookies. I mean a LOT. But that's more to eat, more to share, more to gift!
I do have a trick to dipping them. I don't dip them in half way - I dip them in a quarter... what? Yes.. just half of the top - then add some chunky sugar crystals to the wet white chocolate or almond bark. You can get really fancy and add special sprinkles. I have very little patience for specially placed sprinkles so chunky sugar is the way I go.

Dipped Gingersnaps
What you need!
2 cups sugar
1 ½ cup vegetable oil
2 eggs
½ cup molasses
4 cups flour
1 tbls ground ginger
2 tsp ground cinnamon
1 tsp salt
4 tsp baking soda
1 pkg. white almond bark
additional sugar

Make it!
Combine sugar and oil, mix well. Add eggs one at a time, beating well after each. Stir in molasses. Combine dry ingredients and add slowly to creamed mixture and mix well.
Roll into ¾” balls and roll in sugar. Place 2” apart on ungreased baking sheet. Bake at 350 for 10 - 12 minutes or until cookies springs back when touched. Removed to wire rack and cool.
Melt bark and dip cookie ½ way. Shake off excess and place on waxed paper to dry.