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. Give our Crystallized Ginger Crackle Cookies a try.
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″. You can also make your own!
They’ll keep about a week if you keep them in an airtight container. They’ll freeze for up to 3 months.
Crystallized Ginger Crackle Cookies
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.