Aunt Wendy's Snappy Snaps

These are by far my most favourite recipe of ginger snaps. Thanks Aunt Wendy!

Ginger Snappy Snaps

1 1/2 c. white flour
1 c. white sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
2/3 c. oil
1 egg
1/4 c. molasses

Combine flour, sugar, soda, cinnamon, ginger, and salt in large mixing bowl. Stir in the oil, beaten egg and molasses until a stiff dough is formed. Roll dough into small balls, the size of large marbles and roll in granulated sugar. Place on ungreased cookie sheet and bake in a 350F oven for 8 to 10 minutes. If you prefer a chewy cookie, leave for 8 minutes. If you prefer a crisp ginger snap, leave in for 10 minutes. Yields 3 dozen cookies, recipe doubles well.