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Crackle-Top Ginger Cookies Recipe

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This recipe for Crackle-Top Ginger Cookies, by , is from The Duffy Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Duffy


2 cup shortening
4 cups packed brown sugar
2 egg
2 cup molasses
1000 grams (8 cups) flour
4 tsp baking soda
4 tsp ground ginger
1 tsp salt
2 tsp vanilla
2 tsp lemon extract
Granulated sugar
Coarse decorating sugar

Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
Cream together shortening and brown sugar until light and fluffy. Beat in egg and molasses.
Sift together flour, baking soda, ginger and salt. Gradually add dry ingredients to creamed mixture.
Add vanilla and lemon extracts.
Chill dough for 4 hours.
With lightly floured hand shape dough into balls and roll in granulated sugar.
Place on cookie sheet with 2" between. Make small depression in center of ball and put several grains of sugar.
Bake 12 - 15 minutes or until lightly browned. Cool on racks

Number Of Servings:
Number Of Servings:
5 dozen cookies




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