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.
Yummy Molasses Crackles
From EatingWell: 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.
25 Reviews for Yummy Molasses Crackles
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.
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!
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.
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.