Yummy Molasses Crackles
Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.Yield: about 3 dozen cookies
Active Time: 15
Total Time: 90
- 1/4 cup unsalted butter, softened
- 1 cup plus 1/3 cup sugar, divided
- 1 large egg, beaten
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/3 cup crystallized ginger, finely chopped
- Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
- Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
- Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
- Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
- Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
- Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
Nutrition Per Serving
|fat||1 g (1 g sat, 0 g mono)|
Carbohydrate Serving 1
Exchanges 1 carbohydrate (other)
From EatingWell November/December 2008