Gingersnap Cookies | The Gourmandise School

Ingredients

• 2-2/3 cup Flour (2-1/4 for thinner crisps)
• 2 tsp Baking soda
• 1 tsp Salt
• 1 tsp Cinnamon
• 2 tsp Freshly grated ginger
• 8 ounces 2 sticks Butter
• 1 cup Sugar
• 1/2 cup Molasses
• 2 tsp Vegetable oil
• 2 Eggs
• 3 Tbsp Coarse sugar (such as organic granulated or Turbinado)