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.