When I think Christmas cookies, I think ginger crackles.

Oh, of course there are shortbread, sugar and gingerbread (wo)men cookies, too. Not to mention Swedish tea cakes… but ginger crackles are one of a few cookies that I only make during the holiday season. There’s something about their chewy, gingery bite, their crackled top and sugary sparkle, and the warmly fragrant aroma that fills the house when ginger crackles are in the oven — it just feels like the holidays.

sparkly, crackly, gingery treats: fresh from the oven.

These are the perfect cookies to leave out for the Jolly Old Elf. And I’ll warn you, it is a hopeless task to try to eat just one of these spicy little numbers; maybe they’re to blame for Santa’s bountiful girth? Maybe not.

In any case — although you’d never suspect it from the smooth taste and texture of these gingery cookies — I use whole wheat flour to alleviate some of the guilt which inevitably arises after scarfing down a fist-full of these treats.

multiply this recipe (as necessary) to have enough on hand for santa and other holiday visitors.

put these yummy ginger crackles out for santa along with a tall glass of his favorite beverage & he'll be a happy elf.

Ginger Crackles

Preheat oven to 350 degrees F

Ingredients

¾ cup butter, softened
1 cup granulated sugar
1 egg
½ cup molasses

2 ½ cups whole wheat flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
½ sea salt

granulated sugar in small bowl (for rolling)

just add buttter. and be sure to mix it well.

Tips

• Molasses loves sticking to things. To get your full and accurate measurement of the thick, dark, and sweet stuff, lightly grease your measuring cup with some canola oil before pouring in the molasses. The molasses will slip right out of the cup without a trace of residue; this tip will also work for honey.
• Make sure to carefully measure the butter and scrape the bowl frequently when mixing this dough. Too much butter or globs of the  unmixed fat will produce flatter, less crackly, harder, less chewy cookies which (make no mistake) taste good, but are more like ginger snaps. These, my friends, are not ginger crackles.
• Multiply this recipe as necessary (and have sugar-rollers on hand to help).
• These cookies freeze well; just pile into an air-tight container or zip-lock bag after they’ve fully cooled and pop into the freezer. Defrost at room temperature when ready to engorge indulge.
  

  ginger crackles: make the dough, roll it (don't pat it), coat in sugar, bake, cool & enjoy.

Directions

1. In large mixing bowl, cream butter and first amount of sugar well.
2. Beat in egg; mix in molasses.
3. In separate bowl combine flour, baking soda, ginger, cinnamon and salt. Add to butter mixture; mix well.
4. Use a heaping teaspoon as a rough measure of the dough, then form into 1-inch balls, rolled in second amount of granulated sugar. Place on cookie sheet, spaced 2- to 3-inches apart.
5. Bake in preheated oven (350 degrees F) for 10-12 minutes; until tops crackle and cookies are well-formed but still soft.
6. Remove from oven; let cool a minute or two on the baking sheet.
7. Remove cookies to wire rack. Makes 5½ dozen.
   

   it's about time we got some good light (I only shoot in daylight, and so have been lamenting shorter days): piping hot ginger crackles basking in the winter sun.

   Recipe Adapted From: Company’s Coming: Cookies
   

you might also like.