The Best Ever Chewy Gingersnaps

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!

• Ready In: 10 mins
• Yields: 12 dozen

Ingredients

• 2  cups sugar
• 1⁄4 cup  additional sugar, for rolling cookies
• 1 1⁄2 cups  vegetable oil
• 2  eggs
• 1⁄2 cup molasses
• 4  cups all-purpose flour
• 4  teaspoons baking soda
• 1  tablespoon ground ginger
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 3 -4  dashes allspice, to taste

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine sugar and oil.
3. Beat in eggs.
4. Stir in molasses.
5. In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
6. Gradually add dry ingredients to wet ingredients mixing well.
7. Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
8. Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
9. Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.