Ginger Crackles
Source of Recipe
From "The Weekend Baker" by Abigail Johnson Dodge
List of Ingredients
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 8 Tbsp unsalted butter, at room temperature
- ¼ cup vegetable shortening
- 1 cup granulated sugar, plus 2/3 cup for rolling
- 1 large egg
- ¼ cup light molasses (such as Grandma's light molasses)
Instructions
- Position an oven rack on the middle rung. Heat the oven to 350° F. Line two large cookie sheets with parchment or nonstick baking liners (such as Silpat).
- In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Whisk until well blended. In another large bowl, combine the butter, shortening, and 1 cup sugar. Beat with an electric mixer (stand mixer fitted with the paddle attachment, or handheld mixer) on medium-high speed until well combined. Add the egg and molasses, and beat until well blended. Pour in the dry ingredients and mix on low speed until well blended.
- Pour the remaining 2/3 cup sugar into a shallow bowl. Using a small ice-cream scoop about 1½ inches in diameter or your palms, shape the dough into 1-inch balls. Roll each ball in the sugar and set 2 inches apart on the prepared cookie sheets. Bake one sheet at a time (make sure to use a cooled sheet for the second batch) until puffed and lightly browned around the edges, about 13 minutes. Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookies from the sheet onto a rack, and let cool completely.
Makes 3 dozen cookies.
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