Gingersnap Cookies

• 160 grams Butter
• 2 tbsp Vegetable oil
• 120 grams Brown sugar
• 80 grams Granulated sugar
• 80 ml Black treacle (molasses)
• 1 Egg
• 1 dash Vanilla extract
• 300 grams Plain flour
• 1/2 teapooon Baking soda
• 1/4 tsp Salt
• 1 tsp Cinnamon
• 1 tbsp Powdered dried ginger
• 1 dash Powdered nutmeg
• 1 dash Powdered clove
• 1 as required Granulated brown sugar

1. Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
2. Soften the butter at room temperature and put in a bowl with vegetable oil and sugar.
3. Beat until pale.
4. Stir in the black treacle, eggs, and vanilla extract.
5. Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
6. After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
7. Spoon 1 tablespoon of the mixture and shape into a ball.
8. Roll the balls in the granulated brown sugar.
9. Arrange the balls at intervals on a baking sheet lined with baking parchment.
10. Press each ball with a flat-bottomed cup to flatten just slightly.
11. Bake for 11-13 minutes in an oven pre-heated to 180 C.

butter, vegetable oil, brown sugar, sugar, black, egg, vanilla, flour, baking soda, salt, cinnamon, ginger, nutmeg, clove, brown sugar

Taken from cookpad.com/us/recipes/152844-gingersnap-cookies (may not work)