Quick Gingersnap Cookies
- 1 cup sugar
- 1/2 cup oil
- 1/4 cup dark molasses
- 1 egg
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 2 cups flour
- Heat oven to 375 degrees. Grease 2 cookie sheets. Mix ingredients, adding one thing at a time. Divide dough into 4 sections. Shape each section into a long tube the length of the cookie sheet. Put 2 tubes on each cookie sheet and press the dough to the size of about 15 x 3 inches. Do not let the 2 long shapes touch each other. Sprinkle with sugar. Bake 6 - 7 minutes for soft cookies or 8 - 9 minutes for crisp ones. Cool 2 minutes; then cut into slices about 1 - 1 1/2 inches wide. Remove and finish cooling on racks. Store in tight container.
- Note: At Christmas time, you can sprinkle with crushed candy canes, instead of sugar.
sugar, oil, dark molasses, egg, baking soda, salt, cinnamon, ginger, cloves, flour
Taken from www.epicurious.com/recipes/member/views/quick-gingersnap-cookies-52464401 (may not work)