I love the look of a crackled cookie, and I love the taste of crystallized ginger. I got both with this recipe. Family and friends were impressed. The ginger taste is strong and stays with you after you’ve finished the cookie, but it is not overpowering. A nice balance.
These cookies are very hard and crisp, and meant for dunking into tea, coffee, or even hot chocolate!
Make sure you get the freshest crystallized ginger you can find. I like to chop it really small, cubes about 1/8″ square. You could cut them a bit bigger, but you probably wouldn’t want bigger than 1/4″.
They’ll keep about a week if you keep them in an airtight container. They’ll freeze for up to 3 months.
Yields: 24 cookies
- 1/4 cup Butter
- 1 cup plus 1/3 cup Sugar (keep separate)
- 1 Large egg
- 1/4 cup Molasses
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/8 teaspoon Ground ginger
- 1/3 cup Crystallized ginger
- Beat the softened butter with the cup of sugar until creamed.
- Add the molasses and the egg and mix well.
- Blend the flour, baking soda, cinnamon, cloves, ground ginger and chopped crystallized ginger together.
- Mix the flour mix into the first mix, a little at a time until all is combined. The dough will be a bit friable.
- Refrigerate the dough for 30 to 45 minutes.
- Preheat the oven to 375 °F.
- Make dough balls about 1″ in size.
- Roll the dough balls in the remaining 1/3 cup sugar.
- Place on baking sheets lined with parchment paper, about 1 1/2″ apart.
- Bake until the cookies crackle. About 7-9 minutes.
- Cool on a wire rack.