Ginger Crinkles

• 2 1/4 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp minced candied ginger
• 1/2 tsp ground cloves
• 3/4 cup butter, softened
• 1 cup paced brown sugar
• 1/4 cup molasses
• 1 large egg
• 3/4 cup sugar

1. Mix flour, baking soda and spices. Gradually beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in molasses and the egg. Gradually beat in the flour mixture until just blended. Cover and refrigerate at leas one hour, or until firm enough to handle.
2. Heat oven to 350. Put sugar into a small bowl. Shape dough into 1" balls, then roll in the sugar. Place 1 1/2 " apart on lightly greased cookie sheets. Bake 10-12 minutes, until tops are cracked, but still soft to the touch. Remove to a wire rack and cool completely. Stores up to three weeks in a tightly sealed container.

ubc, baking soda, cinnamon, ginger, candied ginger, ground cloves, butter, brown sugar, ubc, egg, sugar

Taken from www.epicurious.com/recipes/member/views/ginger-crinkles-1230891 (may not work)