Ginger Crinkles

Makes 3 1/2 dozen

Anonymous

1 cup (250 ml) butter or hard margarine softened at room temperature
1 1/2 cups (375 ml) granulated sugar
1 large egg
2 Tablespoons (30 ml) dark corn syrup
1/2 cup (125 ml) mild molasses
3 cups (750) ml) all-purpose flour
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
1/4 teaspoon (1 ml) ground cloves
1/4 teaspoon (1 ml) salt
1/4 cup (50 ml) granulated sugar for coating

Turn the oven on to 375 degrees fahrenheit (190 degrees celsius). Put the first 5 ingredients into a bowl. Beat on low speed until smooth. Scrape the batter off beaters into the bowl using a rubber spatula. Add the next 6 ingredients, stir with a spoon until moistened. Roll into 1 1/2 inch (3.5 cm) balls. Put the remaning sugar into a small bowl. Roll the balls 1 at a time in the sugar to coat them. Arrange the balls on the ungreased cookie sheets 2 inches (5 cm) apart. Bake on the center rack in the oven for 12 to 14 minutes. Use oven mitts to remove the cookie sheet to a wire rack. Let stand for about 2 minutes before removing the cookies to waxed paper lined on the counter. Cool competely. Store in a container with a lid.