Try these, and they'll become your specialty too!
PATRIOTIC GINGERSNAPS
2 cups sugar ……………………………… 1 cup vegetable oil
1/2 cup molasses ………………………… 2 eggs
4-1/2 cups flour …………………………...3 tsp baking soda
1/2 tsp salt …………………………………1 TB cinnamon
1-1/2 tsp EACH cloves AND ginger…….....1 tsp nutmeg
Sugar (for rolling them in later)
OPTIONAL: seasonal sprinkles ~ and/or ~ colored sugar
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Preheat oven to 350. Line baking sheets with parchment paper.
In large bowl, beat sugar, oil, molasses and eggs until light and well combined. Add baking soda, salt and spices and beat in. Add flour gradually and beat until mixed well.
Form dough into about 1” balls (roll in your hand); then roll in the sugar/cinnamon mixture to cover completely. Place about 2” apart on baking sheet (can flatten a little with your hand, if you want). Bake for 8-12 minutes, or until they puff up and flatten and crack (but don’t overbake, or they won’t be as soft). Cool a few minutes on pan; then remove to a cooling rack. Makes about 6-8 dozen. …
DECORATION: If you want COLORED SUGAR ~ add whatever color sugar you want to the sugar that you roll the cookie dough balls in (at least half colored sugar because it tends to migrate to the bottom of the sugar bowl)
SPRINKLES: If you want SPRINKLES ~ I recommend mini. Put some in a small, flatter bowl. After you've rolled your uncooked cookie dough balls in regular sugar, dip the top of the ball into the sprinkles. Then gently set back onto the cookie sheet with sprinkle side on top.
These ship and freeze well