Ingredients for Double Ginger Crackle Cookies
- 1 cup (2 sticks) softened shortening
- 1 ½ cups granulated sugar (plus ½ cup for rolling)
- 1 large egg
- ½ cup molasses
- All Purpose Flour
- Baking Soda
- 1 teaspoon salt
- ½ cup finely chopped candied ginger
- Ground Ginger
- Cinnamon
- Clove
- Granulated Sugar
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How to Make Double Ginger Crackle Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) of softened shortening and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 large egg and ½ cup molasses until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ½ cup finely chopped candied ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch diameter balls.
- Roll the balls in ½ cup granulated sugar until evenly coated.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
5g
Carbs
3g
