Chewy Ginger Snaps

I'm always on the lookout for a go-to chewy ginger snap recipe.  These are neither as chewy nor as dark as I want mine to be, but they are delicious (if a little sweet).  They were especially good after I'd refrigerated the dough for five days or so.  I baked them for seven minutes at 350 (my oven runs hot), and they were puffy, toasted, and chewy.  Very nice.

2 cups sugar
1/4 cup additional sugar, for rolling cookies
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt

1. Preheat oven to 350°F.
2. In a large bowl, combine sugar and oil.
3. Beat in eggs.
4. Stir in molasses.
5. In a small bowl combine flour, baking soda, ginger, cinnamon, and salt.
6. Gradually add dry ingredients to wet ingredients mixing well.
7. Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
8. Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
9. Allow cookies to cool. Store the cookies in a covered container with a slice of bread (to keep the cookies soft and chewy).

Adapted from http://www.food.com/recipe/the-best-ever-chewy-gingersnaps-274188