This is also a favorite recipe in my fam. Same grandmother, I'm pretty sure. I have the recipe in my mother's handwriting, though, so I don't know for sure. I'll ask. The way I make these, they're big, rich, and spicy. They aren't "snaps" per se.
3/4 cup canola oil
1 cup brown sugar (i have used white mostly in the past, but I was out this time, and liked the result very much)
1 egg
1/4 cup molasses (I use Black Strap "full flavor," because my father does)
2 cups flour
1 heaping tablespoon ginger (the better, the better)
2 teaspoons baking soda
1 teaspoon cinnamon
About 1/2 cup granulated sugar
Cream oil and sugar. Add egg and molasses, and mix well. Sift together dry ingredients, then blend them in. Chill dough at least a few hours. Form balls about 1 and 1/2 inches in diameter; roll around to coat in granulated sugar, place on ungreased cookie sheet. Bake for about 12 minutes, until tops are crackling and brown.