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.