Preheat oven to 350 degrees.

In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.

In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.

Shape dough into 3/4 inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx 1/3 cup, more or less) in a small bowl.

Place cookies 2 inches apart onto ungreased cookie sheets.

Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.

When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!

For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.

For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.