These gingersnaps are easy to make - perfect for kids in the kitchen. They use oil instead of shortening or butter, so they are dairy free. You can bake them so that they are chewy in the middle or crisp all the way through.
In mixing bowl, combine brown sugar, oil, molasses and egg. Beat thoroughly.
In separate bowl, stir together remaining ingredients except granulated sugar.
Add flour mixture to oil mixture and stir until blended together.
Form dough into 1-1/2 inch / 3.75 cm balls. Roll each ball in the granulated sugar.
Place balls 2 inches / 5 cm apart of parchment lined sheets. Cookies will spread as they bake.
Bake for 10 to 12 minutes. If you like your cookies very crisp, bake for an additional minute.You may have to experiment with the time depending on your oven.