"During the war, Grandma had to alter recipes to do without butter. Those recipes are lost, but after she told me about those days, I experimented on my own and came up with these incredibly delicious ginger snaps made with vegetable oil. One bite and you can’t tell."
2/3 cup vegetable oil
1 cup sugar
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons baking soda
1 tablespoon ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon salt
Preheat oven to 375°. In a large mixing bowl, combine oil, sugar, and egg. Add the molasses and stir to combine well. Add the dry ingredients: flour, soda, ginger, cinnamon, mustard, and salt. You should now have a moist dough.
Pour a small amount of sugar into a small bowl, about half a cup. Mold the cookie dough into small balls—about 1 inch in diameter—and roll them around in the bowl of sugar. Flatten them slightly and arrange 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.
Spatula the cookies off and allow them to cool on a rack.