Desserts/Ginger Crinkles
| A: | 3/4C butter |
| 1C brown sugar | |
| B: | 1/4C molasses (alternate: 1/3C sorghum) |
| 1 egg | |
| C: | 2C flour |
| 6T candied ginger, minced | |
| 2t ginger, ground | |
| 1 1/4t cinnamon, ground | |
| 1t baking soda | |
| 1/2t salt | |
| 1/2t cloves, ground | |
| 1. | Cream (A) in a large bowl, then stir in (B). |
| 2. | Combine (C) together and mix into wet mixture. Cover, chill at least 1 hour. |
| 3. | Use cookie scoop to form 3/4" balls, roll in sugar, and place 2" apart on cookie sheet, crushing slightly. |
| 4. | Bake in 380F oven 11 minutes, removing when crinkles start to form. Dust with additional sugar. |
Servings: 16