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Ginger Crackle Cookies

by on July 20, 2011 in Cookies, Desserts July 20, 2011 CookiesDesserts
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

System:

36
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Description

Soft, chewy, heartwarming ginger cookies, I make these to dip into my Pumpkin Dip (also in my recipe box), which has become a Thanksgiving tradition.

Ingredients

  • 1-½ cup Butter, Softened
  • 2 cups Sugar
  • 2  Eggs
  • ½ cups Dark Molasses
  • 2 cups All-purpose Flour
  • 2-½ cups White Whole Wheat Flour
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Cinnamon
  • 4 teaspoons Baking Soda
  • 1 teaspoon Salt
  • ¼ cups Sugar (for Rolling)

Preparation

Cream together butter, sugar, eggs, and molasses. In a separate bowl, mix together flours, ginger, cinnamon, baking soda, and salt. Mix dry ingredients into wet ingredients. Cool in the refrigerator for about an hour. Roll into balls, then roll in sugar. Bake on a lightly greased cookie sheet at 350ºF for 10-12 minutes. Cool on the cookie sheet 5 minutes before transferring to a cooling rack.

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Profile photo of terrilw

terrilw on 10.3.2011

Wonderful! I love ginger cookies but they never turn out fluffy and chewy. These are both, even the 2nd day.

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