The Best Ever Chewy Gingersnaps

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These gingersnaps are super easy and super tasty. i brought these to work for a cookie exchange and everyone raved about how wonderful they were. i found the original recipe in my daughter's 'taste of home' cookbook and it is definitely a keeper! i have made a few changes and added a few tips to guaranteed success. enjoy!!

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Steps

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Preheat oven to 350f.

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In a large bowl , combine sugar and oil.

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Beat in eggs.

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Stir in molasses.

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In a small bowl combine flour , baking soda , ginger , cinnamon , allspice and salt.

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Gradually add dry ingredients to wet ingredients mixing well.

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Place additional sugar in a shallow bowl or on a plate.

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Shape dough into 1 inches balls and roll into sugar.

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Place 2 inches apart on ungreased cookie sheet.

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Bake at 350f for 10-12 minutes.

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Allow cookies to cool.

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Store the cookies in a covered container with a slice of bread.

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It sounds odd but the bread will keep the cookies soft and chewy.

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Ingredients

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sugar, vegetable oil, eggs, molasses, all-purpose flour, baking soda, ground ginger, cinnamon, salt, allspice