Ingredients for about 36 cookies

• 2 cups flour
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick (4 ounces) softened butter
• 1 cup packed dark brown sugar
• 2 tablespoons vegetable oil
• 1/3 cup molasses
• 1 large egg
• Granulated sugar for rolling

Several hours before baking:
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cleves, and salt. With an electric mixer, beat the butter and brown sugar until light in color and texture. Beat in the oil until blended. Scrape down the sides of the bowl, add the molasses and the egg, and beat until blended. Stir in the flour mixture until well combined. Wrap the dough in plastic and chill until firm, about 3 hours.

To bake:
Preheat oven to 375°F.

Measure the dough into tablespoon-size pieces and roll each piece between your palms to form 1-inch balls. Roll the balls into granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets. Sprinkle the tops with more sugar and bake until the center surface of the cookies is barely dry, 9to 10 minutes. Let cool on the sheets for 5 minutes; transfer to a wire track to cool completely.