Betty’s Gingersnaps – Eat Well

In a mixing bowl, beat canola oil with sugar. Whisk in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist. The dough can be quite sticky. Using 1 tsp (5 mL) per cookie, shape dough into a ball. Roll in sugar. Bake on lightly oiled cookie sheets at 375ºF (190ºC) for 12-15 minutes. Let cool on cookie sheets or racks.