Ginger Crinkles

This recipe is from Steve's grandmother. I remember that the very first time I met Gray she had a bag of Ginger Crinkles ready in the freezer that she had made just for him in anticipation of our visit so that he would have some to take home with him. We have modified the recipe slightly because Steve actually prefers his cookies soft and her recipe was for a crispy cookie; if you like your cookies to crunch then you can leave them in the oven longer. As good as these cookies are on their own, I prefer mine with a mug of hot cocoa :)

2/3 cup oil

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 cup sugar for dipping

Stir together oil and sugar. Add egg and molasses; beat well. Mix dry ingredients in a small bowl and add to previous mixture, combining thoroughly. Roll into 1" balls and place on ungreased cookies sheet about 1" apart. Flatten slightly (about halfway down) with a glass dipped in sugar. Bake at 350 for 10 min.

Note: as convenient as a Kitchen Aid or Bosch mixer might be, this recipe actually mixes better by hand with a spoon; you will end up with a less sticky dough.