Molasses Cookies Judi Beech

2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.