Soft Gingersnap Cookies

With all the sickness that was going around our home we really didn't have a chance to do much holiday baking.  Major bummer in my book!  We did manage to make a few dozen of these delicious, super easy cookies.  They are great hot from the oven, and taste great the next day too, if they last that long.

Soft Gingersnap Cookies
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
2 cups sugar, plus extra to roll dough balls in
2 eggs
1/2 cup molasses
1 1/2 cups oil

Blend oil, sugar, eggs and molasses. 

Add dry ingredients and refrigerate dough for one hour. 

Form into balls using about 2 tsp. of dough* and roll in sugar. 

Bake on ungreased cookie sheet for 12-14 minutes at 350 degrees.

Simple, easy and DELICIOUS!
*I use a cookie scoop, perfect size!

PS: Don't forget to enter the Le Creuset Giveaway!!