Ginger Crinkles

Ginger Crinkles
MAKES 4 DOZEN COOKIES

The great variety of ginger-and-molasses cookies and little cakes
is understandable. In early Colonial days, molasses was the common
sweetener. The legacy of ginger and molasses has given us ginger
snaps, ginger cakes, and crunchy and chewy crinkles in great variety.
These are thick, chewy, and spicy, with a crinkly sugar topping.

3/4 cup unsalted butter or vegetable shortening
1 cup tightly packed light or dark brown sugar
1 egg
1/4 cup dark molasses
21/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
l/2 teaspoon ground cloves
1A teaspoon salt

Preheat oven to 375°F.
In a large mixing bowl, cream the butter or shortening with the
brown sugar, until blended. Mix in the egg and molasses. Combine
the flour, soda, cinnamon, ginger, cloves, and salt, and blend into the
creamed mixture until the dough is stiff. If the dough is very soft, chill
for 30 minutes. Shape into balls the size of large walnuts. Dip tops in
sugar, and place with sugared side up 3 inches apart on lightly greased
cookie sheets. Sprinkle each cookie with 2 to 3 drops of water to
create the crackly surface. Bake 10 to 12 minutes, until just set, not
hard.