Ginger Crinkles - White House kitchen

A recipe from the White House Pastry Kitchen

Ingredients
3 cups all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp dried ginger
1 tsp cinnamon
¼ cup granulated sugar (for dipping)
8 oz. (2 sticks) butter, room temperature
1 ½ cups packed brown sugar
2 whole eggs
¹⁄³ cup molasses
2 tsp fresh ginger, grated

Directions


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 !our, baking soda, ground ginger, cinnamon, and salt in a small mixing bowl.
6. Add the !our mixture to large mixing bowl,and stir until combined.
7. Use a small spoon to scoop cookies into small balls,dip in ¼ 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.