Ginger Snap Cookies

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3/4 cup brown sugar
2/3 cup vegetable oil
1/4 cup molasses
1 egg

1. Mix above in a stand mixer until smooth.

2 cup all-purpose flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1    tsp ground cinnamon
1    tsp ground ginger

2. Mix above in a bowl, and add to the stand mixer. Mix until it comes to a ball.

3. Preheat oven to 375 F.

4. Use 1 Tbsp measuring spoon to scoop out the dough and roll it into a ball. Place the dough balls 2 inch apart on ungreased baking sheets, about 36 cookies in total.

5. Bake for 12 mins, remove from oven and transfer to wire rack immediately. Let cool completely before serving.

Modified from Mom's Ginger Snaps, thanks! My family prefers less sugary and oily cookies. 

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