Yummy Molasses Crackles

24 Reviews
From: EatingWell Magazine November/December 2008

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
  2. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
  3. Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
  4. Preheat oven to 375 °F. Lightly coat 2 baking sheets with cooking spray.
  5. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
  6. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 79 calories; 1 g fat(1 g sat); 0 g fiber; 16 g carbohydrates; 1 g protein; 21 mcg folate; 9 mg cholesterol; 10 g sugars; 9 g added sugars; 74 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 106 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 24

December 03, 2014
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By: jaycied
These are by far the BEST ginger cookies I have ever had! However my dough was quite dry so I added another 1/4 butter and 3 tablespoons of milk. They turned out fantastic. I'm fighting against going for #5 right now! Pros: NULL Cons: NULL
August 14, 2014
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By: EatingWell User
Wow, are these good! :) I had no idea what crystallized ginger is/was and couldn't find it in my wife's spice rack or anywhere in the pantry. So, instead of bothering my wife at work (I'm a retired military veteran), I substituted 1/3 cup oatmeal in place of the 1/3 cup crystallized ginger. The cookies still came out fantastic and are DELICIOUS! Pros: Very easy to read recipe - and I'm not that good of a cook! Cons: What the heck is crystallized ginger?!?
December 21, 2013
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By: EatingWell User
Most excellent and easy to make Pros: NULL Cons: NULL
July 06, 2013
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By: EatingWell User
Chocolate Chip Cookie Girl Turned Traitor Wow. I used to think chocolate chip cookies were the bomb. Step aside tradition, because these beauties just took first place! These taste good any time of the year, but are warm and spicy; I recommend them during the colder months. However, if it is tending towards summer they are really quick to bake and amazing chilled with a glass of milk. *1 cup of sugar is overkill in these cookies. If you don't enjoy knock-your-nickers-off sweet you can let the molasses and sugar coating take care. I'd recommend less than 3/4 c sugar in the batter. **Roll the dough in large grain sugar to enjoy a prettier, more twinkly cookie. Pros: sweet, quick to bake, visually appealing Cons: Too much sugar, yet addictively delicious!
April 28, 2013
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By: lattarulol
So so so good! I didn't put the crystallized ginger just cuz I had the rest of the ingredients on hand and didn't want to go to the store and spend five bucks. They were still so yummy and perfect. They were a little crunchy on the outside and chewy on the inside. It was hard not to eat all of them. Pros: Easy, Fast Cons: NULL
December 22, 2012
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By: EatingWell User
Beautiful and Tasty These cookies are little gems of deliciousness. Follow the recipe preciously and you won't be disappointed. The dough will be crumbly before it is refrigerated and that is normal. They not only taste great but they are very pretty as well and will make a beautiful presentation if entertaining for the holidays. Pros: Simple recipe to follow Cons: None
December 19, 2012
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By: EatingWell User
Perfect w/ Modifications After reading the other reviews, I made some modifications to the recipe--added an extra egg white and cut the sugar to 3/4 cup in the cookies. I also substituted 1 teaspoon ground ginger for the crystallized ginger bits since I couldn't find any at the store. And last, I refrigerated the dough overnight to help it solidify more. The result was awesome! The cookies are crispy on the outside and slightly chewy inside and have a strong bite, with a touch of sweet. I'm very glad I used less sugar. More would have overpowered the ginger flavor and made them sugary-bland. But overall, a solid holiday cookie! Pros: Quick, easy, gingery Cons: None
December 17, 2012
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By: EatingWell User
lovely healthy cookie I am a big cookie lover, just so you know. I went to a cookie cook off and tried so may different cookies. I then came to this lady who had molasses crackle cookies. I tried one and I wasn't bad. I was surprised that these were healthy though. it is a decent cookie. Pros: easy, quick Cons: NULL
December 06, 2012
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By: EatingWell User
Extremely good molasses cookies I thought the sugar to butter ratio wasn't quite right but tried it anyway. The dough did not hold together so I added another egg and the baked cookies were too sweet, next time I will use 1/2 cup sugar. This will probably eliminate the need for the extra egg. Pros: quick, easy Cons: dough too dry