In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until very light and fluffy, about 7 minutes.
Add the molasses and mix to combine. Then add the oil in a steady stream.
With the mixer on, add the eggs 1 at a time, scraping the bowl after each addition.
In a separate bowl, sift together the dry ingredients. Add them to the wet mixture in 3 separate additions, using a spatula to scrape the sides and bottom of the bowl after each addition.
Separate the dough in half and roll into 2 balls. Wrap each ball in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325 degrees and line cookie sheets with parchment paper.
Remove the dough from the refrigerator and roll into 2-inch balls. Flatten each ball slightly with the palm of your hand.
Toss each ball in sugar before placing on the cookie sheet.
Bake the cookies for 10 to 12 minutes, or until browned and puffed.*
Let cool. Store in an airtight container up to 1 week.**
* For crunchier, gingersnap-like cookies, bake an extra 3 minutes.
** Uncooked dough will keep in the refrigerator up to 1 week. It also can be sectioned and frozen, so you can pull it out as needed.
3 cups sugar, plus extra for tossing
½ cup molasses
¾ cup grapeseed or canola oil
2 eggs, room temperature
4½ cups unbleached all-purpose flour
2 tsp. baking soda
1½ Tbsp. powdered ginger
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. salt
This article appears in Guide to the Holidays 2013.