1 1/2cupwhite sugardivided 1 cup for batter, 1/2 cup to roll balls into
3/4cupvegetable oil
1/4cupmolasses
1large egg
2tspbaking soda
1tspcinnamon
1tspginger
1/2tspsalt
Instructions
In a large bowl mix oil and 1 cup sugar until well combined
Add egg and molasses and mix until thick
Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
Mix the flour mixture into molasses batter with fork JUST until combined
Place batter in the fridge for 1 hour
Preheat oven to 350 degrees F
Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
Remove from oven and transfer cookies to a cooling rack to cool.
Video
Notes
Tip: These Gingersnap Cookies taste better when they are completely cooled. Store in an airtight container for up to 3 days or freeze in a sealed container for up to 3 months.