Thin and chewy molasses cookies

These cookies share some of the same spices with gingersnaps, but they are soft and chewy rather than hard and crispy.  Even though they flatten out as they bake, the butter, oil, and eggs give them a wonderful mouth feel!

Thin and Chewy Molasses Cookies
(makes 45 cookies)

1/2 c butter, at room temperature
1 c brown sugar
1/2 c sugar, plus more for rolling
2 eggs
1/2 c molasses
2 T canola oil

1 t baking soda
1 t each cinnamon, ginger, and allspice
1/2 t salt
2 c flour

In a large bowl, beat the butter with the sugars until fully incorporated, about 3 to 4 minutes.  Mix in the eggs one at a time, and then the molasses and oil.  Stir in the baking soda, spices, and salt.  Mix in the flour and cover with plastic wrap to refrigerate for at least an hour.

The dough will still be sticky, but rolling it in sugar will help.  Preheat the oven to 325 and place parchment paper on baking sheets.  Using a small (1-1/2") scoop, scoop up flat bottomed balls from the dough.  Roll in sugar and place far apart, only 9 on each baking sheet.  Flatten the tops slightly and bake for 17 minutes, turning sheets after 9 minutes.  At this size, you will get 5 batches of cookies, 45 total.