Crunchy Gingersnaps

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Line two large or three medium baking pans with parchment paper and set aside.
3. 3
   Whisk all dry ingredients (flour, baking powder, gum, spices) and set aside.
4. 4
   Using an electric mixer, beat butter with brown sugar until fluffy- about 2-3 minutes.
5. 5
   Beat in egg and molasses, followed by oil.
6. 6
   Turn mixer to low and gradually add in flour until fully incorporated.
7. 7
   Stir in crystallized ginger, if using.
8. 8
   Roll into a ball and place in fridge for at least 30 minutes before rolling.
9. 9
   When refrigerated and firmer, roll dough into small 1 balls.
10. 10
    Roll in granulated sugar before placing 3 apart on parchment-lined baking sheets.
11. 11
    Bake 16-18 minutes, turning pan halfway.
12. 12
    Cook on pan for a few minutes before transferring to a wire rack to cool completely.