Gingerbread Crinkle Cookies
Preheat oven to 350 degrees F. Spray two cooking pans with cooking spray.
In a large mixing bowl, sift the flour, baking soda, all spices and the salt.
In another large mixing bowl, beat the brown sugar with the oil and molasses for about 5 minutes.
Add the egg and continue beating about 1 minute, scraping sides several times to make sure everything is beaten.
Slowly add the dry ingredients to the wet, mixing on a medium speed for about 2 minutes.
Place dough in the fridge to chill for about a half hour or so to make it easier to work with.
Roll dough into balls.
Roll each ball through powdered sugar and place about an inch and a half apart on cookie sheet.
Bake for 10-13 minutes.
The cookies should be crackled on the top and soft inside.
Allow cookies to cool on cookie sheet for about a minute or two, then transfer to wire racks to cool completely.
Store in air tight container for about a week.