Ginger Crinkles
Yield
2 dozenPrep
10 minCook
10 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
butter, unsalted
|
|
| 1 5/8 | cups |
sugar
|
|
| 3/8 | cups |
molasses
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 5/8 | pints |
all-purpose flour
|
*
|
| 1 5/8 | tablespoons |
baking soda
|
*
|
| 3/8 | teaspoons |
salt
|
|
| 1 5/8 | teaspoons |
cloves
ground |
|
| 2 3/8 | teaspoons |
cinnamon
|
|
| 2 3/8 | teaspoons |
ginger
ground |
|
| 1 | x |
sugar
for rolling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
butter, unsalted
|
|
| 384 | ml |
sugar
|
|
| 89 | ml |
molasses
|
|
| 1 | large |
eggs
slightly beaten |
|
| 769 | ml |
all-purpose flour
|
*
|
| 24 | ml |
baking soda
|
*
|
| 1.9 | ml |
salt
|
|
| 8.1 | ml |
cloves
ground |
|
| 12 | ml |
cinnamon
|
|
| 12 | ml |
ginger
ground |
|
| 1 | x |
sugar
for rolling |
*
|
Directions
- Cream together butter and sugar until fluffy. Blend in molasses and egg.
Sift together dry ingredients; add to butter mixture and beat well.
Chill dough for at least 1 hour.
Heat oven to 350℉ (180℃).
Form dough into 1-inch balls and roll in sugar.
Bake for 8 to 10 minutes. Let cool on baking sheets for at least 3 minutes, until cookies are set.
