Ginger Crinkles

• 2/3 cup packed dark brown sugar
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/4 cup molasses
• 1 large egg white
• 1 tablespoon crystallized ginger, finely chopped
• 1 1/3 cups all-purpose flour
• 3/4 cup toasted wheat germ
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• cooking spray
• 2 tablespoons granulated sugar

1. Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
3. Preheat oven to 350u0b0.
4. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
5. Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.

brown sugar, butter, molasses, egg white, ginger, flour, toasted wheat germ, baking soda, ground ginger, ground cinnamon, cooking spray, sugar

Taken from www.food.com/recipe/ginger-crinkles-187976 (may not work)