1. In a medium bowl, whisk together the flour, baking soda, spices, and salt. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
  2. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Roll into ball by heaping teaspoonfuls and roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes. if you like crispy gingersnaps bake 9-10 minutes.
  3. Remove from oven and leave on the baking sheet several minutes, then transfer to a wire rack to cool completely. Cookies will be very soft when removed from the oven but they will firm up.

Yields: 5 dozen 2″ cookies

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