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Ginger Crackle Cookies Recipe

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This recipe for Ginger Crackle Cookies, by , is from BCREA Staff Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Piry
Added: Friday, January 30, 2009


2 Cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cloves
tsp (1 mL) salt
3/4 Cup (175 mL) unsalted butter (room temperature)
1 Cup (250 mL) granulated sugar
1 large egg
1/4 Cup (50 mL) molasses
For decoration: Granulated or large crystal sugar
such as Sugar in the Raw


Grease two baking sheets or line with silicon liners or parchment sheets.

In a medium bowl, sift or stir together flour, baking soda, spices and salt. Set aside.

Using a stand mixer or hand mixer and large bowl, cream together butter and sugar. Add egg and molasses, eating until light, fluffy and well blended.

Stir in dry ingredients.

Shape cookie dough into small balls and roll in decorative sugar. Place on baking sheets about 2 inches (5 cm) apart.

Bake 12 to 15 minutes or until firm to the touch. As the cookies bake, the tops will form attractive-looking cracks.

Number Of Servings:
Number Of Servings:
Makes approximately 3 dozen cookies
Preparation Time:
Preparation Time:
Preheat oven to 3500 F (1800 C).




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