111 ounce package Ghirardelli white chocolate chips
Preheat oven to 350 degrees F.
In a mixing bowl, mix flour, soda, ginger, cinnamon, allspice, and salt together. Set aside.
In a standing mixer, beat 1 cup sugar and oil together for 2 minutes. Mix in the egg until combined. Add the molasses while mixing on low speed. Add the flour mixture a little at a time while mixing on low speed. Mix until well combined.
Place the remaining 2-3 tablespoons sugar in a bowl and set aside.
Shape the dough into 1 inch balls (I like to use a cookie scoop so they are all the same exact amount of dough and then I roll it into a uniform ball). Roll the balls of dough in the 1/4 cup sugar and then place on an ungreased baking sheet 2 inches apart. (I use a 17x12 inch baking sheet and fit 12 on it.) Bake for 9-11 minutes or until cookie springs back when lightly touched. Promptly remove from pan onto a cooling rack. Dip in chocolate once cooled completely.
Lay wax paper or parchment paper on your work surface. Melt white chocolate with the shortening in the microwave at 50% power in 30 second increments until smooth. Dip each cookie halfway in the chocolate and let the excess chocolate dip back into the bowl. (I only let the chocolate get on the front of the cookie so it still lays flat.) Set the cookie on the wax paper until chocolate hardens. Store in an airtight container.
White Chocolate Dipped Gingersnaps https://www.garnishandglaze.com/white-chocolate-dipped-gingersnaps/