Quick Gingersnap Cookies - cooking recipe

Ingredients

1 cup sugar
1/2 cup oil
1/4 cup dark molasses
1 egg
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
2 cups flour

Preparation

Heat oven to 375 degrees. Grease 2 cookie sheets. Mix ingredients, adding one thing at a time. Divide dough into 4 sections. Shape each section into a long tube the length of the cookie sheet. Put 2 tubes on each cookie sheet and press the dough to the size of about 15 x 3 inches. Do not let the 2 long shapes touch each other. Sprinkle with sugar. Bake 6 - 7 minutes for soft cookies or 8 - 9 minutes for crisp ones. Cool 2 minutes; then cut into slices about 1 - 1 1/2 inches wide. Remove and finish cooling on racks. Store in tight container.

Note: At Christmas time, you can sprinkle with crushed candy canes, instead of sugar.