2 c. sugar
1 1/2 c. vegetable oil
2 eggs
1/2 c. molasses
4 c. flour
4 tsp. baking soda
1 Tbs. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
2 pkgs. vanilla chips (or choc. chips)
1/4 c. shortening
additional sugar for rolling

In a large bowl, combine sugar and oil, mix well. Add the eggs one at a time, beating well after each addition. Stir in the molasses. In another large bowl, combine the dry ingredients. Gradually add the dry ingredients to the creamed mixture and mix well. Shape dough into 1″ balls and roll in sugar. Place on an ungreased cookie sheet about 2″ apart. Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.

In a saucepan, melt the vanilla chips with the shortening over low heat. Dip the cookies in about halfway and shake off any excess. Place on waxed paper-lined baking sheets to harden.
-from: http://cookwithme.today.com/2008/12/18/dipped-gingersnaps-recipe/