Why I Love This Recipe
This is technically a gingersnap recipe, but these cookies come out really soft, so they are more like gingerbread cookies. I made them Monday and they are so good. :)
Because of the molasses, the dough for this is pretty sticky. I definitely recommend a cookie scoop if you've got one in order to prevent very messy fingers from trying to get the dough off a regular spoon.
Ingredients You'll Need
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup packed brown sugar
3/4 cup cooking oil
1/4 cup molasses
Preheat oven to 375.
In a medium bowl, stir together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large mixer bowl, combine brown sugar, cooking oil, molasses, and egg. Beat well.
Add flour mixture and beat till well mixed.
Shape the dough into 1 inch balls. Roll in sugar if desired.
Place 2 inches apart on an ungreased cookie sheet and bake 10 minutes or until done.