Ginger Crinkle Cookies

I'm posting this right after the holidays, when I just cooked no less than 5 batches of these ginger crinkles in a week. They are *that* good. And also - I had an entire bottle of molasses, and what do you do with molasses if not use them for ginger-flavored desserts?

These are soft, moist cookies with a gingerbread flavor, but a chewier texture than ginger snap cookies. My sister sent me the recipe from a cooking blog called the Homesick Texan, which I want to explore more when I have time.

Original link: http://homesicktexan.blogspot.com/2009/12/ginger-crinkles-recipe.html

Ingredients:

• 3/4 cup sugar
• 1/2 cup oil
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 cup sugar for dipping

*Note: I put in extra ginger and molasses to make it extra moist + flavorful. Also, the original recipe calls for 1 cup of sugar but I liked it better with 3/4 cup.


Method:

Preheat the oven to 350 degrees.

Cream the oil, sugar, egg and molasses. Mix together the flour, soda, salt, cinnamon and ginger and add to the liquid ingredients.

Roll dough into walnut size balls (about 1/2 a tablespoon) and dip into sugar.

Bake at 350 until slightly brown for about 15 min. Make sure not to over-bake! I preferred to take out the cookies after 13 minutes so that they were softer.


Makes about 2 dozen cookies.