GINGER CRINKLES A recipe from the White House Pastry Kitchen

GINGER CRINKLES
A recipe from the White House Pastry Kitchen

8 oz. (2 sticks) butter, room temperature 1 1⁄2 cups packed brown sugar
2 whole eggs
1⁄3 cup molasses
2 tsp fresh ginger, grated

3 cups all-purpose flour 1 tsp baking soda
pinch of salt
1 tsp dried ginger 1 tsp cinnamon
1⁄4 cup granulated sugar (for dipping)

1. Preheat oven to 350°.
2. Beat butter and brown sugar in large
mixing bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Add molasses and fresh ginger.
5. Combine flour, baking soda, ground ginger, cinnamon, and salt in a
small mixing bowl.
6. Add the flour mixture to large mixing bowl,
and stir until combined.
7. Use a small spoon to scoop cookies into small balls,
dip in 1⁄4 cup of granulated sugar, and place on parchment-lined baking sheet sugar side up.
8. Bake at 350° F for 12 minutes, or less if you like them chewy.
9. Remove from oven and allow cookies to rest for 2 minutes before removing from
cookie sheet.
Yields 30-36 cookies.