SOFT GINGER SNAP COOKIES

I instagramed these cookies I made for our first Family Christmas Party of the season and I got some likes so thought I would share.  I got this awesome recipe from my neighbor friend Meg.  Meg moved away a few months ago.  Meg was my visiting teacher with Carol and they were the best!  Meg would bring me goodies, because that is what all the most wonderful visiting teachers do.  If I can't make it for a visit to my sisters I always feel good if I can bake them up something and run it over for a quick, Hi!.  Anyway Meg shared this cookie and recipe with me and I just love them.  I love a ginger snap, but I always think of a crispy cookie you have to dip in milk.  But with this cookie milk is optional, they are soft, chewy and have all that yummy spice.  They are perfect to make at this time of year, where you want a gingerbread type recipe but don't want to go to all the trouble of rolling out and cutting dough.  So here ya go!  

SOFT GINGER SNAP COOKIES

1 1/2 cups oil

2 eggs

2 cups of sugar

1/2 cup molasses

Combine and blend well

4 cups flour

1 tsp salt

2 tsp cinnamon

4 tsp baking soda

2 tsp ginger

1/2 tsp cloves

Sift dry ingredients and add to creamed mixture.  Refrigerate dough for one hour.  Roll into balls the size of a walnut and dip into sugar.  Bake at 350 degrees for 8 minutes.  This is a dark dough, so it is hard to tell when they are done.  When the cookie starts to crack on top that is a sign they are done, don't over bake.