Ginger Snap Cookies

from Thomas Cowern

 

2/3 cup vegetable oil

1 cup sugar

1 egg

¼ cup molasses

2 cups sifted flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground ginger

1 teaspoon cinnamon

  • OR 3 teaspoons combo of: Allspice, Ginger, Cinnamon (Whatever you’d prefer) to replace the above two items

¼ cup sugar (for dipping)

  1. Combine first four ingredients and mix well
  2. Sift the next five ingredients and add to the molasses mixture. Cover the dough, and chill it for two hours, or up to three days

Preheat the oven to 350°

  1. Take one tablespoon full of dough, shape it into balls and dip the top in granulated sugar
  2. Place dough balls about 2 inches apart on ungreased cookie sheets
  3. Bake for 9 minutes, or until the cookies are slightly golden around the bottom sides of the cookies. When cooled, the cookies will be soft and chewy. Bake for 1-2 minutes longer for crunchy, not chewy, cookies
  4. Remove from baking sheet immediately, and place on cooling rack

Makes approximately 60 cookies