Spicy Ginger Crinkle Cookies (Christmas Cookies Magazine from Better Homes and Gardens)

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 egg
• 1/4 cup full-flavor molasses
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 2 tablespoons finely chopped crystallized ginger (if you don’t have this, it’s ok to leave out)
• Coase sugar for rolling

In a large bowl, beat butter with an electric mixer fitted with the paddle attachment on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt, cloves, and allspice. Beat until combined, scraping bowl occasionally. Beat in egg, molasses, and vanilla until smooth. Beat in the flour and the crystallized ginger.

Cover and chill for 1 to 2 hours until the dough is easy to handle.

Preheat oven to 350 degrees F. Place coarse sugar in a small bowl. Shape dough into 1 1/4 inch balls (or use a mini-ice cream scoop to speed up the process) and roll in the coarse sugar. Place balls 2 inches apart on ungreased cookie sheets.

Bake in the preheated oven about 10 minutes or until the tops are crackled and edges are firm (mine were done at 8 minutes, but we like our cookies on the chewy side). Transfer to a wire rack; let cool.

Yield: About 42 cookies. To store: layer cookies in an airtight container, cover. Store at room temperature for up to 3 days or freezer for up to 3 months.