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Molasses Crackles
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Preparation time:
Total time: 1 1/2 hours
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| Makes: About 3 dozen cookies Active Time: 15 minutes INGREDIENTS | |
| 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 |
PREPARATION
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.
NUTRITION
Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.
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HOLIDAY
Christmas
Halloween
Labor Day
Memorial Day
PUBLICATION
November/December 2008
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