Spiced Ginger Crackles
No other cookie feels more like Christmas to us at Laurel Run than these Ginger Crackles. Bursting with warming flavors - thanks to spices like ginger, cinnamon, and cloves as well as a dose of molasses and crystallized ginger - these cookies are great to make ahead and freeze. Simply place the sugared dough balls on a sheet tray in the freezer until they’re rock hard, then transfer to a zip-top freezer bag. When you’re to bake, arrange them on a baking sheet and let them thaw slightly while the oven preheats.
Makes about 3 dozen
INGREDIENTS
2¼ cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. table salt
¾ cup (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling
1 large egg
¼ cup molasses
3 Tbsp. finely chopped crystallized ginger
METHOD
In a large bowl, combine the dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and 1 cup sugar until well combined. (Alternatively, use a large bowl and hand mixer.) Add egg, molasses, and crystallized ginger to butter mixture; continue mixing until well combined. Slowly add dry ingredients and mix until well blended, scraping down sides of bowl often.
Using a cookie scoop or spoon, scoop and roll dough into 1-inch balls. Refrigerate for 30 minutes to firm up.
Meanwhile, preheat oven to 350°F. Line 2 baking sheets with parchment or silicone baking mats. Remove dough from freezer and roll each ball in sugar. Place dough balls 2 inches apart (they need room to spread) on baking sheets.
Bake until the cookies are puffed and lightly browned around the edges, about 12 minutes. Let cookies sit for 5 minutes before transferring to a cooling rack to cool completely.
