I LOVE these cookies! I think it's because traditionally, cookies are really sweet. And don't get me wrong, I'm the biggest fan of sweet desserts. But sometimes, you want a dessert with a little more...flavor. And that is exactly what these gingersnaps have. Sweet but not too sweet, sharp without being overwhelming, all while still maintaining their true cookie identity. What's not to love? I made these just because I wanted to, on a Friday afternoon after work when the weekend had just begun and I felt like I had all the time in the world. But you can make them anytime, because they are easy and versatile and the ingredients are most likely already hanging out in your pantry, begging you to make something fabulous out of them! ♥, Frieda Jacked-Up Gingersnaps Yield: 36 cookies Ingredients: 1 cup light brown sugar 3/4 cup canola oil 1/4 cup molasses 1 large egg 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon ground cloves 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 cup white sugar (for sprinkling) Directions 1. Preheat oven to 375 degrees. 2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. 3. Combine the dry ingredients - flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the wet ingredients. 4. Roll dough into small balls (about the size of a quarter). 5. Dust white sugar on tops of balls. 6. Place 2 inches apart on greased cookie sheets, or on cookie sheets lined with parchment paper. 5. Bake for 8 to 10 minutes.