Sunday, February 7, 2010

Ginger Crinkles

1 1/2 c. butter, softened
2 c. granulated sugar

2 eggs
1/2 tsp. vanilla

2/3 c. molasses

4 c. unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves

3/4 c. granulated sugar for rolling (spread in glass pie plate)

Preheat oven to 350.

In small bowl, combine flour, baking soda, ginger, cinnamon & cloves; blend well; set aside.

Cream butter in large mixing bowl at medium speed. Add sugar slowly, cream until light. Add eggs & vanilla; cream until light & fluffy.

Pour in molasses, beat until well incorporated.

Add dry ingredients in three batches, blending well each time.

Form dough into 1 inch balls; roll in sugar & place on ungreased baking pan. Bake for 10-12 minutes, until light golden. Let cool on pan for 2 minutes; remove to rack to cool completely.

Store tightly covered. The cookies freeze well too.


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Lo said...

Hey Lady! It's been a while, but I'm happy to see that you're back in the recipe business!

Ginger cookies are some of my favorites, and although we make them around the holidays, they're also one of the cookies I tend to go back to year-round. Am thinking these would be perfect with some of the homemade ice cream we made last weekend!