Recipe(tried): Gingerbread Cookies

I made these a few days ago and the dough is very easy to work with. I think the oil in the dough is what makes it easy.

GINGERBREAD COOKIES

3/4 cup molasses
1/2 cup salad oil
1/3 cup firmly packed brown sugar
1 large egg
About 2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
Powdered Sugar Icing (optional)

In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.

In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then mix until well blended. Divide dough in half, gather each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and freeze until firm, about 1 hour or refrigerate several hours.

Preheat oven to 350 degrees F.

Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Bake cookies in a 350 degrees F regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely.

Pipe Powdered Sugar Icing over cookies as desired.

Note: I wet the cookies slightly and sprinkled them with Raw sugar(was making bears) and then baked them. They turned out sparkly and very good. I also cut the disks in quarters and rolled out small pieces---it seemed to work best for me in smaller sections.