Ginger Snaps

During December I love baking and when I bake a cookie its almost always some spice loaded ones.These ginger snaps are  one of my must bake cookies. A bite into one of these cookies is all I need to get into holiday spirits.

Ingredients:
2½ cups all-purpose flour
1 tsp. baking soda
1 & 1/2 to 2 tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. salt
2/3 cup canola oil
1 cup packed brown sugar
1/3 cup molasses
1 large egg, plus 1 large egg white
½-1 cup coarse sugar
Method:
Preheat the oven to 325˚ F.  Line baking sheets with parchment paper .In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; whisk well and stir into the molasses mixture to form dough

Shape dough into 1 to 1½-inch balls.  Dip each dough ball in the egg white, remove and let the excess drip off so it is lightly coated.   Roll the ball of dough coated in egg white in the sugar so that it is covered in an even layer. Repeat with the remaining dough balls.Place the coated balls on the prepared baking sheets about 2 to 3 inches apart. Flatten the balls a little,I used bottom of a glass to flatten the dough.

  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining