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Crackle Top Ginger Cookies Recipe

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This recipe for Crackle Top Ginger Cookies is from Jeannie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
11/2 cup sugar, divided into two ½ cup portions
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
1 c. molasses
Directions:
Directions:
Preheat oven to 350º. Whisk together flour, ginger, cinnamon, baking soda, and salt. Set aside. In electric mixer, beat sugar and butter until light and fluffy, about 3-5 minutes, scraping down sides of bowl as necessary. Add egg and beat del; add molasses, mix well. Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. It will be very soft. Refrigerate dough for about one hour, or until firm enough to roll.Place remaining ½ cup sugar in a shallow bowl. Form the dough into 1-inch balls and roll in sugar to coat. Place balls on baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for about 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until flat.) Let cool on baking sheet for a few minutes, then transfer to wire rack with a wide spatula to cool completely.

 

 

 

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