Spicy Ginger Cookies

I've made a lot of ginger cookies and found that these crinkles are the easiest to make and the best to eat.

Dry Ingredients:
2-1/4 cups flour
1 c. brown sugar
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. pepper (yes, pepper)
1 T. cinnamon
1 T. allspice or ground cloves
1 T. ground ginger

Wet Ingredients:
3/4 c. vegetable or canola oil
1/4 molassas
1 egg
1/2 tsp. vanilla
1 tsp fresh minced ginger root [optional]

Preheat oven to 375. Have two sheets pans and a small bowl of sugar ready at the side.

In a large bowl combine all the dry ingredients and stir well.
In a large measuring cup blend well all the wet ingredients.
Combine the two. The batter will be thick.
Use a rounded tablespoon to measure out uniform 1" balls.
Roll in the sugar and place 6 on each tray.
Bake for 10 minutes.
Remove from oven and let sit for one minute.
Transfer cookies to wire racks to cool.
Allow sheet pans to cool before starting the 2nd and 3rd batches.
Makes 2 to 2-1/2 dozen cookies.
The spices improve with age.