ginger snaps

i love this recipe because it uses oil instead of butter and you can use whole wheat flour and no one will know. these are chewy, a little crispy on the edges, and have the perfect amount of spice.

ginger snaps
yields: 4 dozen

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour (i use 1 c whole wheat and 1 c all-
purpose flour)
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper (trust me on this)
1/3 cup white sugar for decoration

preheat oven to 375 degrees F.

in a large bowl, mix together the brown sugar, oil, molasses, and egg. combine the flour, baking soda, salt, cloves, cinnamon, nutmeg, ginger, and cayenne pepper; stir into the molasses mixture. roll a tablespoon of dough into a ball. roll each ball in white sugar before placing 2 inches apart on a parchment lined cookie sheet. use a glass to smash the dough down to 1/4 inch in thickness.

bake for 7 1/2 to 8 minutes in preheated oven. do not over bake. let them sit on the cookie sheet for 3-5 minutes, then transfer to a wire rack. they will firm up as they cool.