Ginger Spiced Crackle Cookies

Ginger cookies are a life long favorite item, from Grandma Millie's cookie jar gingersnaps to the iced store bought chewy molasses cookies.  I have dozens of ginger and molasses cookies pinned.  Some of them because I keep trying to find a cookie to match Grandma's gingersnaps that does not use Crisco!  (We can't have Crisco - allergies.)  Well, this recipe, now out of print and website gone, is one of the closest ones I have ever found.  All five children of Grandma agreed that they really tasted like those cookies when I made them for our family reunion.  So since this recipe (originally found in the old Family Circle magazine), really needs to be in print and baked often, here it is for your cookie pleasure.

Enjoy this soft and chewy ginger cookie!

Spiced Crackle Cookies
make 3-4 dozen cookies

½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 tbsp ground ginger
½ tsp ground cinnamon
¼ tsp white pepper
1 tbsp crystallized ginger, finely chopped
½ cup confectioners sugar 

In a large bowl or stand mixer, beat together the butter, sugar and molasses on medium speed until well blended.  Scrape the sides and mix briefly.  Beat in egg until fully incorporated, scraping down the sides of the bowl. 

Stir together the flour, baking soda, salt, ground ginger, cinnamon and white pepper into a clean bowl.  Add to the creamed butter mixture; beat on low speed until almost blended. Stir in crystallized ginger and mix until the flour is incorporated. Cover and refrigerate for one hour. 

Heat oven to 350º F. Lightly coat 2 large baking sheets with nonstick cooking spray. 

Place confectioners sugar in small bowl. Dust hands lightly with flour. Roll pieces of dough into 1-inch balls, using a small cookie scoop or about 2½ teaspoons per ball. Roll dough in confectioners sugar to completely coat. Transfer to prepared baking sheets, spacing at least 2 inches apart. 

Bake in 350º F oven for 12 minutes or until cookies have expanded and flattened; the tops will be covered with cracks. Let cookies cool on baking sheets on wire rack 2 minutes. Transfer cookies directly to racks; let cool completely. Cookies can be stored in airtight container at room temperature for up to 1 week. 

Nutrition Information for Spiced Crackle Cookies
PER SERVING: 66 cal., 2 g total fat (1 g sat. fat), 10 mg chol., 35 mg sodium, 11 g carb. 1 g pro. 


 

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