Ginger Crinkles (Cookies)

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1/8 teaspoon salt

1 ½ sticks butter, slightly softened

¼ cup Molasses

1 large egg

Scant ¼ cup finely diced crystallized ginger

1 1/3 cup granulated vanilla sugar

1. Whisk together the flour, baking soda, ginger, cinnamon, cloves and salt in a small bowl.

2. Whip the butter and sugar until lightly and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl frequently.

3. Add the flour mixture and beat until just combined.  Fold the crystallized ginger into the cookie dough with a rubber spatula. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

4. Preheat the oven to 375˚F and line baking sheets with parchment paper.  Put the Bourbon Vanilla Sugar into a small shallow bowl. Shape dough by tablespoonfuls into balls and roll lightly in the vanilla sugar. Place the balls on the prepared baking sheets 2-inches apart and bake on the lower middle rack in the oven for 7 to 9 minutes. The cookies should be golden brown and still slightly soft in the center. Let cookies cool on the baking sheet set on a baking rack for 2 minutes then remove cookies to a baking rack to cool a few minutes longer.

Yields:  About 3 dozen