Soft Gingersnap Cookies - crispy on the outside and soft on the inside. The secret to the soft, chewy texture is canola oil! These are hands-down the best gingersnaps I've ever eaten. SOOO much better than the hard store-bought version. Sugar, canola oil, eggs, molasses, flour, baking soda, salt, ginger, cloves, and cinnamon. Will keep for 3 to 4 days or can freeze for later.
In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Gradually add to creamed mixture and mix well.
Using a small cookie scoop, scoop dough into balls and roll in sugar. Place 2-inches apart on a parchment-lined baking sheet.
Bake for 10-12 minutes. Remove to wire racks to cool.