GINGERSNAPS (softer and puffier)
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 …............……………………………2 tsp cinnamon
1 tsp EACH cloves AND ginger……........……. 1/2 tsp nutmeg
Sugar, mixed with some cinnamon (for rolling them in later)
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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 1 minute on pan; then remove to a cooling rack. Makes about 6-8 dozen.