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Ginger Crackles

Yield: Yields about 3 dozen cookies.

These spicy ginger crackles are chewy, old-fashioned cookies with broad appeal.


  • 10 oz. (2-1/4 cups) all-purpose flour
  • 2 tsp. ground ginger
  • 1 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 1/4 cup shortening
  • 1-1/3 cups sugar
  • 1 large egg
  • 1/4 cup molasses

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 100
  • Fat Calories (kcal): 40
  • Fat (g): 4
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 55
  • Carbohydrates (g): 15
  • Fiber (g): 0
  • Protein (g): 1


  • Heat the oven to 350°F. In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. In another large bowl, beat the butter, shortening, and 1 cup of the sugar with a mixer or a wooden spoon until well combined. Add the egg and molasses to the butter mixture; beat well. Add the dry ingredients and mix until well blended, scraping down the bowl often (if you’re using an electric mixer, set it on low speed). Shape the dough into 1-inch balls. Roll each ball in the remaining sugar. Put the balls 2 inches apart (they need room to spread) on a parchment-lined baking sheet. Bake until the cookies are lightly browned around the edges and puffed, about 13 minutes. Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely.

Make Ahead Tips

To freeze these ahead, put the sugared dough balls on a tray in the freezer until they’re rock-hard and then stash them in zip-top bags. When it’s time to bake, arrange them on cookie sheets and let them thaw while the oven heats up.


Rate or Review

Reviews (3 reviews)

  • User avater
    EMM3773 | 03/01/2020

    I have to say, this is a no fail recipe. The hardest part is remembering to only add one cup of sugar to the dough. The other 1/3 cup is for rolling the cookies. FC, perhaps you could specify this in the ingredients section. This recipe made 36 using a 1-1/2 inch scoop and took about 12 minutes in my oven. Tasty, easy, what's not to like?

  • SoniaCosgrove | 11/22/2019

    These are amazing! It is not often that I try a new cookie recipe that garners the reactions from friends and family all us bakers secretly hope for.... Super easy to make and the results made me feel like a superstar baker. So good. I will definitely make again.
    *I followed the recipes by 'weight' on my scale, and I believe this makes a big difference in the results.

  • lobsterwoman | 02/20/2013

    These are Fantastic! I made these for a fundraiser, and people said they were the best cookie they had ever had! I froze the uncooked dough balls and then just baked them off as needed after they came back to room temperature. Recipe doubles and triples easily. Crispy on the outside, chewy on the inside. The combination of ginger, cinnamon, cloves & molasses gave the cookie great flavor. Even people who said they didn't like ginger cookies Loved these and came back for more. Shelf life was a good week. Perfect.

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