Soft Gingersnaps

1 1/2 cups vegetable oil (or 3/4 cup butter or margarine, softened)
2 cups sugar
2 eggs
1/2 cup light molasses
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
Granulated sugar for coating

In a large mixing bowl, beat oil, sugar, eggs and molasses together well. Sift dry ingredients and stir into oil mixture until blended. Refrigerate dough for 1 hour. Preheat oven to 350. Form into balls, using 1 heaping teaspoonful of dough. Roll each ball in granulated sugar (this is a great job for a kitchen helper!) and bake on ungreased baking sheet (I use parchment paper) for 6-8 minutes, or until cookies are puffy and tops begin to look cracked. Do not overbake. Cookies will flatten as they cool. Cookies will be delicate after they first come out of the oven, so leave them on the baking sheet for a minute or two before carefully moving them to a cooling rack.

The kids and I made these yesterday to give away to neighbors (after tasting a few first).