Spice Cookies by Autumn Duncan (cookie swap)

Ingredients:
2 c. flour
2 t. baking soda
2 t. cinnamon
1 t. ground cloves
1 t. allspice
1 t. nutmeg
pinch of salt
1 c. light brown sugar
1/4 c. light brown sugar, plus enough water to liquefy
3/4 c. canola oil
1 large egg
sugar for rollin

1. Prep your fake molasses: place 1/4 c. brown sugar into a microwave safe mug with enough water to liquefy.  Stir and microwave for 10 seconds (or until it's smooth).  Place in freezer to cool.
2.  Mix dry ingredients in a large bowl until combined: flour, baking soda, cinnamon, cloves, allspice, nutmeg, salt.
3.  In a separate, smaller bowl: combine 1/4 c. of your fake molasses, 1 cup brown sugar, canola oil and egg.  Mix until combined, it may get kind of fluffy.  That's ok.
4.  Pour the mixture from the smaller bowl in with the dry ingredients and mix until combined.  It'll be kind of crumbly-that's ok.
5.  Cover with plastic wrap and let cool in the fridge.  Cool for at least 20 minutes, but an hour is better.
6.  Preheat oven to 375 degrees.
7.  Line the baking sheet with parchment paper.  Scoop out teaspoon-sized gobs of dough and roll them into wee balls then roll in sugar and place on cookie sheet 2" apart.
8.  Bake for 7 minutes for super soft cookies and 8 minutes for soft cookies and 10 for crispy.

copied from: http:/feministy.com/blog/no-molasses-ginger-snaps-spice-cookies/