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!
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.
23 Reviews for Yummy Molasses Crackles
Most excellent and easy to make
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.
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.
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.