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Double Ginger Crackles

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Yields about four dozen cookies.

The double hit of ginger here comes from both ground ginger and crystallized ginger.

  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 2-3/4 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 6 oz. (3/4 cup) unsalted butter, at room temperature
  • 1-1/3 cups granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup molasses
  • 3 Tbs. finely chopped crystallized ginger
Tip:
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.

Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets.

Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cool completely. When cool, store in airtight containers.

Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 80; Fat (g): fat g 3; Fat Calories (kcal): 25; Saturated Fat (g): sat fat g 2; Protein (g): protein g 1; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 0;

Photo: Scott Phillips

Perfect texture. I wasn't sure if I was supposed to be creaming the butter and sugar in the first step. I did for about 3 minutes with my egg beater. These cookies really spread. With my size large cookie scoop from the pampered cheif I will need to remeber to just put 2 rows on the cookie sheet, to give these guys enough room. I used 1/2 whole wheat flour and 1/2 all purpose. It was slightly crisp on the outside a d chewy inside. The sugar to spice ratio is a bit sweet for me. I want the spice to shine through a bit more so I am going to try and cut back the first batch of sugar to 3/4 cup, instead of 1 cup but I will keep the 1/3 for rolling in as it didn't get all used up anyway. Lots of fun with my 6 year old son. He said it was 1000 stars good.

I love this recipe. It is always a hit among my friends and guests. Thanks!!!!

Upon looking at the ingredient list, I thought (and I surmise many other people think this as well), "That is A LOT of ginger." I thought it might make these cookies too spicy. I decided to try them anyway, since the reviews were so favorable. I'm glad I did; these are delicious! Definitely the best ginger cookie I have tasted. Don't be afraid of the seemingly excessive amount of ginger. The recipe calls for just the right amount. I followed the advice of the previous reviewer who froze the crystalized ginger before chopping it, and that definitely helps. And I love the other previous reviewer's idea of dipping these in dark chocolate! One warning, though: if you like sweet cookies, these may not be for you. If you like "sweets" that aren't overly sweet, then these may be your new favorite cookies.

A definite keeper for holidays or anytime. Crystallized ginger makes these extra special. (I used Ginger People brand, available at Whole Foods). I baked one batch for less time and got a softer cookie, and I let another batch get fairly brown, resulting in a crisp ginger snap. Both versions great, though I prefer the crispy. Using the small ice cream scoop as suggested made these cookies nice and uniform, perfect for gift giving.

These are quick, easy, & delicious! I did use some light brown sugar with the granulated sugar. I didn't have any candied ginger on hand but they were still tasty and I imagine even better with the ginger. Next time I think I will partially dip them in dark chocolate for holiday gifts.

I stuck to the recipe exactly the first time I made these and they were awesome! My father, a ginger connoisseur, said they were just like the ones you get at the store. I made them a second time with molasses AND maple syrup and they were even better!

EXCELLENT! These are really good, not too sweet. Perfect texture and great instructions. I use white whole wheat flour which was good. Also, freezing the ginger for a few minutes and keeping the knife clean & cold, and chopping in small batches makes the ginger easier to handle.

These are simple to make and oh so delicious! Best ginger cookies ever! I love that they soft for a few days. I bake things for friends and family for Christmas and these are so getting included this year.

These are the BEST ginger cookies ever!! I use a soft diced crystallized ginger from KA flour company in the place of the crystallized dry ginger and the results have always been exceptional. I would recommend this to everyone. Makes great cookie gifts at the Holidays.

Easy and delicious! The perfect dessert. Next time, I'm going to try dipping half of each cookie in semi-sweet chocolate as a new variation.

Really easy to make and a big hit! I love that they are soft for a few days. Yum.

Excellent cookies and easy to make. Not a huge fan of ginger? Omit the crystallized ginger and add 1 Tbsp of Cinnamon and 1/2 Tsp of Allspice for Spice Crackles. I have made this change a dozen times with great success!

These cookies are amazing. They are moist and chewy, with a delicious ginger and butter taste. I have made these many times, since they are so easy and fabulous. They always get raves!

These are fantastic. I made about six types of cookies for a party, and these were the surprise favorites - incredible gingery flavor, great texture. People loved them and gobbled them down.

I absolutely love these cookies. I always make sure not too bake them too long so they stay nice and chewy.

These are fantastic! Chewy and intensely gingery. The crystallized ginger makes all the difference.

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