Try not to eat them all like I did.

Soft Gingersnaps:

1/2 c. butter, softened

1/4 c. canola oil

1 egg

1 c. sugar

1/4 c. molasses

2 c. plus 2 T. flour

2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1 tsp. cloves

1/2 tsp. salt

sugar for coating

Beat the butter and oil together until combined. Mix in the egg, sugar and molasses.

In a separate bowl combine the flour, soda, spices and salt. Add the flour mixture to the butter mixture and stir until just combined. Roll dough into 1-inch balls and roll in sugar to coat. Bake at 350 for 8-10 min. or until puffed and cracked. Makes 4 dozen.

P.S. These are perfect for making ice cream sandwiches.