Gingersnap Molasses Cookies

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

In the bowl of your mixer, or in a large mixing bowl, cream together shortening and sugar.

Add in egg and molasses. Mix on low speed until completely combined, scrapping down the side of the mixing bowl during mixing.

In a large bowl combine flour, baking soda, ginger, cinnamon, and salt.

Gradually add the dry ingredients into the creamed ingredients.

Using a one inch cookie scoop, scoop out one full scoop. Dip top into sugar. Place sugar side up on parchment lined baking sheet.

Bake at 350°F for 12-15 minutes, until light brown and crinkly, switching racks halfway through bake time for even baking.

Remove cookies to wire rack. If you desire to decorate with chocolate and sprinkles place cookies on a sheet of parchment paper and follow the directions below.

In a microwave safe bowl add white chips and vegetable oil. Select 50% power and microwave for 1.5 - 3 minutes, depending on your microwaves heat. Remove with hot pads, stir until chocolate is melted and smooth.

Place melted chocolate in a Ziploc sandwich bag. Snip the corner of one end of the bag. Drizzle chocolate back and forth over one half of the cookie. Sprinkle with your festive Holiday sprinkles. Allow to sit until completely set. Once set, remove any excess chocolate from around the edges of the cookies.

Store in airtight container.