My mom has been making these cookies my whole life and they are some of my all time favorites. Since her original recipe (below) makes approximately 1000 cookies, I scaled it down. I also added more detailed instructions and gram measurements so I can make them perfectly every time.

Original recipe:

2 cups sugar + more for rolling
1 1/2 cups vegetable oil
2 eggs
1/2 cup blackstrap molasses
2 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1 tsp. salt
4 cups all-purpose flour
4 tsp. baking soda 

Make dough.
Form dough into balls then roll each in sugar.
Bake at 350°F for 8 minutes.

Gingersnaps

Yield: 8 cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 1 hour

Total Time: 1 hour 13 minutes

My favorite holiday cookie.

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Ingredients

• 1/4 cup (55g) white sugar + more for rolling
• 3 Tbsp. (39g) oil
• 1 Tbsp. (13g) egg, cold from fridge
• 1 1/2 Tbsp. (20g) blackstrap molasses
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• Pinch of cloves
• 1/8 tsp. salt
• 1/2 cup + 1 Tbsp. (73g) all-purpose flour
• 1/2 tsp. baking soda

Instructions

1. Whisk sugar and oil together. Beat in egg for 30 seconds. 
2. Mix in molasses, then add spices and salt.
3. Fold in flour and baking soda. Cover and chill dough for at least 1 hour.
4. Scoop dough and form into 8 balls. Roll in sugar, then place on a baking sheet.
5. Bake at 350°F for 8-11 minutes until tops are cracked and puffy.