KITCHEN TO KITCHEN
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KITCHEN TO KITCHEN
2008 Holiday Cookie Contest Recipe: Yummy Molasses Crackles
N.C., Mexico, MO
I've made these cookies from my grandmother's recipe every Christmas. This last year I added chopped crystallized ginger to the recipe. It gives a real "bite" to each bite of cookie. They were a party pleaser.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 1/2 hours
TO MAKE AHEAD: Store in an airtight container at room temperature for up to 5 days or freezer for up to 3 months.
Makes about 3 dozen cookies.
1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped
1. Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add egg and molasses. Mix well.
2. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another bowl until well blended. Stir in chopped crystallized ginger.
3. Blend the flour mixture into the creamed butter mixture a cup at a time, mixing well until all the flour mixture is incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
4. Preheat oven to 375°F. Lightly coat two baking sheets with cooking spray.
5. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls (about 1 rounded teaspoon each) and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
6. Bake until the cookies crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
NUTRITIONAL INFORMATION: Per cookie: 79 calories; 1 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 16 g carbohydrate; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.
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| USER COMMENTS — Add Your Comment |
I cannot have butter and sugar and eggs so will have to use smart balance, splenda, and egg beaters or the equivalent. Hope the substitutes can be made.
mp, Toledo, OH |
This looks awesome, i can't wait to make these!
liz, NY, NY |
My grandmother also made these @ Christmas. I'm also diabetic, so can't eat 6 at a time like I used to!
doublers, San Jose, CA |
My husband likes molasses cookies, but this is too high in carbs.
Chris Gregory, Tremont, IL |
One of my favorites! These could also be baked using raw sugar crystals, or dust with confectioner's sugar when out of the oven.
B. A. Bradley, Wilmington, DE |
To Ms. Gregory re: several comments about the cookies being too high in carbs...did you know that the human body needs a minimum of 130 grams of carb per day for health and brain functioning? Glucose (carb) is our primary fuel source, especially in the brain. Yes, cookies will be naturally higher in carbs due to their main ingredient of flour. But this is not a negative thing. These Eating Well cookies are definitely better than most traditional high fat/sugar versions. One could certainly fit in a couple of these a day and still not exceed carb limits when combined with other wise food choices. Even people with diabetes can enjoy carbs (i.e. "real" cookies!) with careful portions. Usually avoiding carbs too much leads to eventual overeating/binging of carbs. With careful choices you can have your cookie and eat it too!
JJ, Garland, TX |
looks simple and yet densely flavorful- the next cookie I make!
barbara broadbent, Media, PA |
These are great. Just like grandmas.
Sandy, Keller, TX |
I do not like molasses~But~after making these cookies, they are a perfect addition to my cookie collection for Christmas. Santa must have a variety of cookies ya know!
Tammie Hodges, Southeast, GA |
I want to make several of the cookies shown...but this will be the first! It gets my vote!
deb, Fredericksburg, TX |
I will be making pretty much every one of these recipes! They all look and sound crazy delicious. I will be using Splenda though so that I can have more!
Cathy Creveling, Johnson city, NY |
Cookies look delious and I would love to taste them
Debbie Hart, Jersey City, NJ |
I love molasses or ginger cookies. Low in calories and fat.
Donna, Koester, IA |
I thought Shelburne Supermarket had by far the best molasses cookies I had ever eaten, but made this recipe and it runs a very, very close race. Excellent!!!
Carole Stoneking, Charlotte, VT |
Getting back to tell you I DID make these and they are incredible. YES they get my vote. They are perfect in the balance of molasses and ginger. Make them! You will not be disappointed.
deb, Fredericksburg, TX |
I have been making these for the last 2 years, usually at Christmas. This is my all time favorite ginger/molasses cookies. They are always a hit when we take them for holiday gatherings.
Lana, Minot, ND |
I will bake these-they get my vote-almost all others involve nuts-many other people have nut allergies-how about recipes without nuts.
terri, Poughkeepaie, NY |
These are so delicious!! They are exactly like the ones I had as a child and teenager, but I lost the recipe. I vote for these!!!
Christina, Johnstown, CO |
The dough was dry and crumbly, but it was easily pressed into balls. It baked into cookies that are soft and chewy on the inside, crisp on the outside, rich and very sweet, with a slight bight. The sugar looks almost like a dusting of snow.
Tina, Bellingham, WA |
My mother in law made these when i got married to her son bob, but wouldn't give me her recipe she died in 1967 and i never found her recipe but i think this is it. sorry i didn't get sooner.
donna, Blaine, MN |
Can someone tell me if these are crispy or soft cookies? and if they are crispy, how to store them so they stay so?
J, West, MA |
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