Double Ginger Crackle Cookies Recipes

DOUBLE GINGER CRACKLE COOKIES

Steps:

• Cream together shortening and sugar; add egg and molasses and mix well.
• Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture.
• Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets.
• Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven.
• Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.

GINGER CHOCOLATE CRACKLE COOKIES

Steps:

• 1. Preheat the oven to 350°F. Combine the chocolate and butter in a small microwave-safe dish and microwave in 30-second intervals, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
• 2. Whisk the almond flour, all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt together in a large bowl. Beat the eggs and brown sugar in another large bowl with an electric mixer until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the mixture until firm, at least 1 hour.
• 3. Place the granulated sugar in a shallow bowl and the powdered sugar in another shallow bowl. Form the dough into balls ¾-inch in diameter and roll them first in the granulated sugar and then in the powdered sugar, until generously coated like a powdered doughnut. Place on 2 non-stick baking sheets about 2 inches apart and bake for 8 to 10 minutes.
• 4. Let the cookies cool for a couple of minutes on the baking sheets before transferring them to a cooling rack.

DOUBLE GINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
• In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
• In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
• Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
• Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

DOUBLE GINGER COOKIES

Steps:

• Lightly spoon flours into dry measuring cups, and level with a knife.
• Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
• Make a well in center of mixture.
• Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
• Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
• Preheat oven to 350 degrees.
• Lightly coat hands with flour.
• Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
• Roll balls in 1/4 cup sugar.
• Place balls 2 inches apart on baking sheets coated with cooking spray.
• Bake at 350 degrees for 15 minutes or until lightly browned.
• Cool 1 minute on pan.
• Remove from pan; cool completely on wire racks.