These are by far, my boyfriends favorite cookie. So they don't last long in the Huff-Bryson home. But they are simple to make and easy to take wherever you go.

Cookie Dough Goodies:

1/2 cup Safflower or Sunflower Oil

3/4 cup Organic Cane Sugar

1/4 cup Organic Maple Syrup

2 tsp Alcohol free vanilla extract

2 cup Unbleached AP Flour

1 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp Cinnamon

For the dusting:

1/3 cup Organic Cane Sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground cardamon

**Mix these together and place them in a small bowl and set it aside.

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

In a bowl, whisk together the sugar, oil, and maple syrup. Then add in the vanilla extract. Mix well.

Add in the dry ingredients slowly and mixing them as you add them.

A nice dough will begin to form. I like to use my hands. If you'd like to do this in your KitchenAid, go for it. No rules.

Wash your paws and get ready to start making cookies. Grab about a ping pong sized bit a dough. Pat the cookie down and little bit and place it in the sugar/spice mix from the beginning. Lightly press the cookie into the sugar then transfer it to the baking sheet, sugar side up. Repeat with all the dough.

These cookies will spread a little so make sure you have about 1 1/2 to 2 inches of space on all sides. Bake for 9 to 11 minutes. We like them soft in our house, so I only bake them for 9 minutes. They should be slightly golden on the bottom. We also don't really wait very long to eat them, but if you can, 10 to 15 minutes.

Make sure to store these cookies of you plan on eating them the next day. Any container that will eliminate air will do.

Snickerdoodles