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Yummy Molasses Crackles

November/December 2008

Your rating: None Average: 4.2 (85 votes)

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.



READER'S COMMENT:
"I just made these and oh my.... they are fabulous! "
Yummy Molasses Crackles Recipe

22 Reviews for Yummy Molasses Crackles

12/21/2013
Anonymous

Most excellent and easy to make

Comments
07/07/2013
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.

sweet, quick to bake, visually appealing
Grainy sugar and they twinkle like they're studded with diamonds.
Comments
04/29/2013
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.

Easy, Fast
Comments
12/22/2012
Anonymous
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.

Simple recipe to follow
Comments
12/19/2012
Anonymous
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!

Quick, easy, gingery
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