KING-SIZED GINGERSNAPS

Ingredients

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• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon cloves

• 1 teaspoon ginger

• 1 teaspoon cinnamon

• 1 tablespoon baking soda

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• 2/3 cup canola oil

• 1 1/4 cups sugar (plus more for rolling)

• 1 egg

• 1/3 cup molasses

• 1/2 cup diced crystalized ginger (Pre-diced ginger is an excellent thing. We get ours from Nuts.com)

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Directions

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• Sift first six ingredients (I shake them through a large sieve) into a bowl.

• Blend 2/3 cup of oil and 1 1/4 cup sugar in your mixer until shiny. Add the egg and molasses.

• Add the dry ingredients and blend until just blended.

• Stir in the crystalized ginger. 

• Shape into walnut-sized balls, and roll in sugar. 

• Bake on an ungreased cookie sheet at 350 for 8-10 minutes, until starting to brown around the edges and cracked on top.
  
  You can thank our dear friend and terrific baker Karen Cheyney for this recipe. Notice that these cookies are dairy-free, for all you lactose-intolerant cookie-eaters.

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