The candied ginger is a wonderful ingredient. Everyone in my house devoured these and asked when I was going to bake them again. I measured carefully, but the dough was extremely crumbly and not formed in the mixer. I usually bake things by recipe faithfully the first time and then adjust, but this time it was so wrong looking that I added another large egg. It seems from other reviews that I might not have had to do that after refrigeration, but they turned out so great I'm afraid not to do exactly what I did the first time!
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
Delicious, gingery, and easy. They are beautiful when baked! We agreed we need to make these every Christmas from now on. Thank you for the wonderful cookie recipe.
These are so fun! They remind me of my grandmother too. I substituted 1c. of coconut flour for 1c. of the wheat flour and added two extra eggs. They came out delightful!
Mine didn't crackle - I pushed down the puffy balls at 12 mintues with a fork, and they crackled a few minutes after that. Took a bite and woah- wayyy too much sugar for my liking. I may try again with sugar reduced by as much as half!! Or just try to find another recipe. Great potential. Also found the dough crumbly but after refrigeration I could form the balls in my hands without adding other ingredients.
These cookies were absolutely delicious! Because I did not have any crystalized ginger in my house I substituted the ginger for 1 tsp of powdered ginger. To enhance the flavor, I chilled the dough overnight. It tasted spectacular! I could not stop eating them. I will definitely bake them again!