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Ginger Crinkles

andreaa's picture
  All purpose flour 2 Cup (32 tbs)
  Baking soda 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Cloves 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 3⁄4 Cup (12 tbs)
  Light molasses 1⁄4 Cup (4 tbs)
  Egg 1

Preheat oven to 350F.
Sift flour with baking soda, salt, cloves, cinna- mon, and ginger; set aside.
In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until very light and fluffy—about 5 min- utes.
Blend in molasses and egg.
At low speed, beat in flour mixture just until well combined, scraping down side of bowl with rubber scraper.
Refrigerate 1 hour.
Shape dough into 1-inch balls; roll in remaining 1/3 cup sugar.
Place, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes (no longer), until golden brown.
Let stand 1 minute before removing to wire rack to cool.
Makes about 4 dozen

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