Gingersnap Cookies

4 c. flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
1 1/2 c. cooking oil (all I had was canola oil and it turned out great.)
2 c. sugar
1/2 c. molasses
2 eggs

Stir together dry ingredients, set aside. With beater, blend thoroughly oil, eggs, sugar and molasses. Stir in dry ingredients until blended. Refrigerate one hour, then form into balls using one teaspoon of dough. Roll in granulated sugar and bake on ungreased cookie sheet @ 350 for 8 min. Makes about 4 dozen cookies.