Now, you know that I like to give credit where credit is due but I really do NOT know where I got this recipe from. Every Christmas I hauled the faded old recipe card out of the recipe box and made these Ginger Crinkles. In fact, last year I had to rewrite the recipe onto a new card because I simply could not read the old one anymore!
Wherever I got the recipe from, I am sure glad I did! It is one of my favourites.

3/4 cup Butter, room temperature
1 cup Brown Sugar, packed
1 Egg
1/4 cup Fancy Molasses
1 teaspoon Vanilla
2 cups Flour
2 teaspoon Baking Powder
2 teaspoons ground Ginger
1 teaspoon ground Cinnamon
1/2 teaspoon ground Allspice
1/4 teaspoon ground Cloves
1/2 teaspoon Salt
1/4 cup Sugar for Rolling Cookie Dough in

Preheat oven to 350F.
Line 4 baking trays with parchment paper.

In a medium mixing bowl combine flour, baking powder, salt and spices; set aside.
In large bowl, beat butter with brown sugar until well blended.
Add egg, molasses and vanilla; beat until smooth.
Stir half the flour mixture into the creamed mixture, until well incorporated.
Stir in remaining flour mixture and stir until no flour is visible.
Gather into a ball, place in a small bowl, cover with plastic wrap and refrigerate for about an hour. Or you can speed things up a bit by placing in the freezer compartment for 30 minutes.
Roll about 1 1/2 teaspoons of dough into a ball; roll in sugar and place about 2″ apart on prepared baking tray.
Repeat with remaining dough.
Bake in preheated 350F oven for about 12 minutes, rotating trays at 6 minutes; cookies will flatten slightly, have cracked tops and bottoms are lightly browned.
Let cool on baking trays on wire racks for about 5 minutes before transferring to wire rack to cool completely.

Makes about 4 Dozen Cookies