Double Ginger Crackles: Best Cookies Ever

It’s cookie baking season. I bake cookies in the off season too but for Christmas I like to push my baking limits. Step it up.

To be clear- I never step so high that I bake cookies that need to be rolled and cut. The most effort I will put into Christmas baking is a slice and bake cookie, and only if Ken is available to do the rolling and slicing. I am a drop cookie kind of girl. Or bars.

What I am saying is that I make fancy simple cookies to celebrate the season. That’s still celebratory, right? I have a few favorite recipes but one super duper favorite. It gets requests. With cookie exchanges and family parties, I probably bake 14 dozen. I probably eat 10 dozen myself.

What? Who said that?

I’m going to share my super duper favorite cookies with you. My Christmas gift to you.

Double Ginger Crackles, adapted from Fine Cooking Magazine. Really and truly I only just realized they were called crackles, I always called them cookies. It’s not easy keeping up with cookie terminology. Phew.

best cookies ever

2010 has brought me a gluten sensitivity so this year I made my cookies with Jeanne’s gluten free all purpose flour mix. They were fantastic! This mix has xanthum gum mixed in. If you are using another GF mix add in the appropriate amount of guar or xanthum gum.

  • 2 1/4 cup all purpose flour (10 oz. or 285g)
  • 2 3/4 tsp ground ginger
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter at room temperature
  • 1 1/3 cup granulated white sugar
  • 1 large egg at room temperature
  • 1/4 cup molasses. I used fancy.
  • 1/4 cup of chopped crystallized ginger. I love ginger and load it in, if you wanted a milder cookie add less ginger.

Heat oven to 350. Get your cookie sheets greased or cover with parchment.

In a small bowl, whisk flour, ground ginger, baking soda and salt.

In large bowl or in a stand mixer, beat butter and 1 cup of sugar. Beat until creamy. Add egg, molasses and crystallized ginger. Beat well. Combine the dry ingredients on low speed. Mix until just combined.

Now it gets really fun and recruit helpers, if you have them. Though perhaps not if the cookies are destined to anyone not related to the helpers. Strangers at a cookie exchange party might not be pleased if each and every cookie was licked by your kids. I’m kidding that’s never really happened. More like every second cookie.

Pour the remaining sugar into a shallow dish, I use a plate. Scoop cookie dough into 1 tablespoon size balls. Roll them in the sugar, place them on the cookie sheet. Repeat until they are all rolled in sugar.

Bake for 12 to 14 minutes, rotating the racks halfway through. The trick is to cook until the outside is dry and crispy but the inside is still chewy. The dough inside the cracks should look wet. You might think it’s undercooked, it’s not.

Cool on the cookie sheet for a few minutes, then transfer to a rack. They keep for a few days. They are the kind of cookies that are best the next day, though nothing to shake a stick out right out of the oven.

And that’s it. Eat them, share them, eat them.

Do you have a favorite holiday cookie? If you have a link, please share it.

 

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Comments

  1. Mmmmmm, save me one? And by one I mean one dozen. Certainly you can spare that off of your ten? Thanks for linking up :)

  2. Oh, yum! I have favourite cookies, but I don’t make them – mom does! :)

  3. Those sound soooo good!

  4. Mel Gallant says:

    Mmm…that’s a yummy looking cookie! As you mentioned on my blog, the recipes we posted are almost identical! Now I really wish I had brought one to work for a snack…

    • The only difference is that mine have candied ginger, which is my favorite part. I really need to make another batch today.

  5. Until you pointed it out I hadn’t noticed it was crackle – and yum!

    • I’ve been making these for 5 years, you would think I could read the title of the recipe. Whatever I call them they are still my fav.

  6. These are our favourite cookies too! i omit the crystalized ginger for milder flavour but make at least 3 batches per season they go so quickly. Another favorite is chocolate crackles….pretty much the same but cocoa instead of ginger (though I saw them combined this year…..maybe worth trying) and rolled in icing sugar. Also very yummy!

  7. Lori @ In Pursuit of Martha Points says:

    Ok, according to The Rules, those are technically NOT cookies, since there is no chocolate.

    But I DO like the “crackle” name.

    And cookie, crackle, whatever…they look NUMMY.

    I now want some for breakfast.

  8. We made sugar cookies this week and the running joke was, “don’t eat the green ones” because Hank helped with those. Those cookies look really good. I love ginger.

    • When I bake for a cookie exchange the kids don’t help. When it’s for family- I let them go to it, though I try to teach good cooking hygene. But you know how that goes…
      These are fantastic! Sweet but very chewy, almost like a brownie cookie. Let me know if you try them.

  9. Lianne Lambert says:

    Yum!! I have made 4 batches of gingerbread in the last 2 weeks!! One for the house and 3 for my tummy! My fav ones have the traditional cinnamon, ginger, cloves, nutmeg mix, rolled in sugar too. Does that make it a crackle, when it’s rolled in sugar??! I will have to try these, just gotta get my hands on some candied ginger!

    I hear ya about the “hygiene” issues! We do our best when baking for others, but it is tough with little ones, you just have to keep them away!! I try to coat a spoon for them and send them off, no double dipping, lol! I figure most of the germs must get killed during the baking process…hopefully!!

    • I think it’s a crackle when it’s rolled in sugar. Though a snickerdoodle is rolled in sugar and it doesn’t crack. You see, cookie terminology is very tricky.

  10. 1) I do not roll and cut

    2) Sadly, ginger and I do not get along

  11. I’m gearing up to do all my baking this weekend so these are just in time (and I love ginger – not that they’re for me or anything)!

    Do they need to be flattened at all after rolling in sugar? Or do they do that on their own?

    • I roll them and put them on the cookie sheet in a ball. They flattened out a little more with the gluten free flour than with wheat flour.
      Hope you like them, let me know what you think.

  12. Yum, yum. These are delicious and I’m making a batch tomorrow!!

    If your kids lick every second one and I ate two then the odds are against me!! :) Oh well, the heat from the oven kills the germs, right. Oh who cares, the cookies was scrumptious.

    Thanks for the recipe.

    • I washed Laila’s hands well before she helped and I am pretty sure nothing went in her mouth until the cookies were in the oven. I think.
      Hope your team likes them.

  13. Joey @ Big Teeth & Clouds says:

    I just baked these (http://allrecipes.com/recipe/best-chocolate-chip-cookies/Detail.aspx) this afternoon.

    I must have the chocolate for a cookie to be worthwhile!

  14. I think this is a cookie I’d really like. Though I do want to know what makes molasses “fancy?”

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