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Gingerbread "Crackle" Cookies Recipe

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This recipe for Gingerbread "Crackle" Cookies, by , is from The Matthews 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!

Victorian Epicure (epicureselections.com)


2 C (500 ml) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) gingerbread spice
1/2 tsp (2,5 ml) Sea Salt
3/4 C (180 ml) butter
1/2 C (125 ml) firmly packed brown sugar
3/4 C (180 ml) white sugar, divided
1 egg
3 Tbsp (45 ml) molasses
2 tsp (10 ml) vanilla extract

Preheat oven to 350° F (175° C).
Whisk first 4 ingredients in a mixing bowl and set aside.
In a second bowl, cream butter with brown sugar and 1/2 cup (125 ml) white sugar.
Stir in egg, molasses and vanilla extract.
Gradually add dry ingredients, beating well after each addition.
Place remaining white sugar in a shallow bowl. Form cookies by rolling into 1” (2.5 cm) balls;
roll in sugar and place 2” (5 cm) apart on Sheet Pan lined with parchment paper.
Bake for 10 minutes, or until cookies ‘crackle’ on top. Cool before storing.

Number Of Servings:
Number Of Servings:
36 cookies




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