Double Ginger Crackle Cookies
Get ready to elevate your cookie game with these irresistible Double Ginger Crackle Cookies! Bursting with the warm spice of both ground and fresh ginger, and studded with sweet, chewy bits of crystallized ginger, these treats are a ginger lover’s dream. Their signature crackled tops and sugary coating add a delightful crunch, while the molasses infuses them with a deep, rich flavor. Quick to prepare and perfect for gifting or holiday festivities, these spiced cookies strike the perfect balance between soft and crisp. Perfect for cookie swaps or afternoon tea, this recipe is a must-try for anyone who loves bold, warming flavors.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar (for dough)
- 60 milliliters molasses
- 1 piece large egg
- 280 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 tablespoon fresh ginger, finely grated
- 60 grams crystallized ginger, finely chopped
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter and 200 grams of granulated sugar together until light and creamy, about 2 minutes.
Add the molasses and egg to the butter-sugar mixture and mix until fully incorporated.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Fold in the fresh grated ginger and finely chopped crystallized ginger to distribute evenly throughout the dough.
Scoop out heaping tablespoons of dough and roll into balls. Then roll each ball in the additional 50 grams of granulated sugar until fully coated.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are puffed and start to crackle on top.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 14.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
