My mom has been making these cookies for as long as I can remember. Think of them as a warmer, softer, chewier (and therefore better) version of a gingersnap. My favorite part about making these cookies is the aroma they have when they’re in the oven. They make your whole house smell like Christmas. Enjoy them right away with a warm beverage of your choice or store them in an airtight container to keep them soft. You can always wrap the dough in plastic wrap and freeze it so you can have cookies anytime – I recommend doubling the recipe and freezing half the dough so you can make cookies later. Just make sure to thaw it before it goes in the oven!

Ingredients:

1 ⅓ cup sugar (separated)

1 large egg

⅔ cup vegetable oil

¼ cup molasses

2 cups flour (you may have to add up to ¼ cup more depending on how sticky the dough is)

1 tsp ground cinnamon

2 tsp baking soda

1 tsp ground ginger

¼ tsp cloves (optional) 

¼ tsp nutmeg (optional)

½ tsp salt

Instructions:

1.  Preheat oven to 350°.
2.  In a large bowl, combine oil and 1 cup sugar.
3.  Add egg, beating well.
4.  Stir in molasses, 2 cups flour, baking soda, cinnamon, and ginger. If necessary, add a little more flour to make a firm dough.
5.  Shape dough into 1 1/4 inch balls.
6.  Roll in 1/3 cup of sugar.
7. Place 3-inches apart on ungreased baking sheets.
8. Bake for 12 minutes or until golden brown and tops crack.
9. Cool on racks.
10. Enjoy!