Delightfully spiced and chewy, these Ginger Crackles Cookies are a perfect treat for ginger lovers. Their crispy exterior and soft interior make for a delightful texture contrast.
Ingredients: 1 cups all-purpose flour. 1 tsp baking soda. 1 tsp ground ginger. tsp ground cinnamon. tsp ground cloves. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. cup molasses. cup crystallized ginger, finely chopped. cup granulated sugar for rolling.
Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium-sized bowl with a whisk. When the butter is soft, add the sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing only until everything is combined. Add the chopped crystallized ginger and mix it in well. Add cup of sugar that has been ground up to a small bowl. Take tablespoon-sized chunks of dough and roll them into balls. Coat each ball in sugar by rolling it in the bowl. Place the dough balls covered in sugar about 2 inches apart on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and the tops are cracked. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. After the Ginger Crackles Cookies have cooled, put them in a container that won't let air in.
Prep Time: 20 minutes
Cook Time: 10-12
brian clay
