1/2 c. sugar
2 1/4 c. all-purpose flour
3/4 c. salad oil
1/4 c. dark molasses
1/4 c. maple syrup
2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. salt
1 egg

Take a large bowl; measure 1/2 cup sugar and remaining ingredients with mixer at low speed. Beat ingredients until well blended, occasionally scraping bowl with rubber spatula.

Preheat oven to 350 degrees. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cupful dough into a ball; roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all.

Place balls 3 inches apart on ungreased cookie sheet. (Dough is very soft, balls will flatten slightly.) Bake cookies 15 minutes with pancake turner. Remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within one month. Makes 10 cookies. The best gingersnap cookie you will ever taste!!!