Double Ginger Crackles



I love ginger, let me count the ways...ha, ha...lame I know.  At least I'm getting my sense of humor back. 

These cookies have a double dose of ginger using the crystallized form, I'm all in. All. In. What's even a triple bonus is how the gingery-ness in these cookies intensifies with time, so they hold up (flavor-wise) very well.

These Double Ginger Crackles have a crispy and chewy texture.  For me, this elevates their yumminess factor above similar gingersnaps or gingerbread cookies having just a "crispy" texture.  I think I can thank the crystallized ginger addition for putting these cookies over the top.  Way over...

I normally purchase my crystallized ginger from Amazon, however, sometimes a grocery store will have it in the bulk food section. Either way you need to find it ASAP.

Let's make these together....k?


Here's what you will need:  Unbleached all-purpose flour, granulated sugar, molasses, baking soda, ground ginger, an egg, unsalted butter, crystallized ginger and table salt.
 


In a medium bowl, whisk 2-1/4 cups (10 oz) unbleached all-purpose flour, 2-3/4 teaspoons ground ginger, 1 teaspoon baking soda and 1/4 teaspoon table salt.  Set aside.


In a large bowl, beat 3/4 cup unsalted butter and 1-1/3 cups granulated sugar until fully combined and light in color; about 3 minutes.  Add 1 egg, 1/4 cup molasses and 3 Tablespoons crystallized ginger and beat well.  Add the dry ingredients and mix on low speed until well blended.


Pour the remaining 1/3 cup sugar into a shallow bowl.  Roll the dough into 1-inch balls and toss each ball in the sugar to coat. 


Set the balls 1-1/2 to 2-inches apart on cookie sheets covered in parchment or nonstick baking liners.  The cookies will spread.

Position oven racks in the upper and lower thirds of the oven and heat to 350 degrees.  Bake cookies, rotating the sheets up and down halfway through until the cookies are puffed and the bottoms lightly browned, 12 to 14 minutes.  The cookies will be dry on the surface but soft on the inside.


The surface cracks will look wet.  Let them sit on the tray for 5 minutes before transferring to a rack to cool completely.  Store in an airtight container for five days or in the freezer up to one month.


Or wrap them up in a ribbon and give as a holiday gift.


Put them in a box.


Print Recipe

Double Ginger Crackles

Recipe from: Adapted slightly from FC | Serves: 36

Ingredients

  • 2-1/4 cups (10 oz) unbleached all-purpose flour**
  • 2-3/4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3/4 cup (6 oz) unsalted butter, softened*
  • 1-2/3 cups granulated sugar, divided
  • 1 large egg, room temperature*
  • 1/4 cup molasses
  • 3 Tablespoon finely chopped crystallized ginger

Directions

  • In a medium bowl, whisk unbleached all-purpose flour, ground ginger, baking soda and table salt. Set aside.
  • In a large bowl, beat unsalted butter and 1-1/3 cups granulated sugar until fully combined and light in color; about 3 minutes. Add egg, molasses and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
  • Pour the remaining 1/3 cup sugar into a shallow bowl. Roll the dough into 1-inch balls and toss each ball in the sugar to coat.
  • Set the balls 1-1/2 to 2-inches apart on cookie sheets covered in parchment or nonstick baking liners. The cookies will spread.
  • Position oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Bake cookies, rotating the sheets up and down halfway through until the cookies are puffed and the bottoms lightly browned, 12 to 14 minutes. The cookies will be dry on the surface but soft on the inside.
  • The surface cracks will look wet. Let them sit on the tray for 5 minutes before transferring to a rack to cool completely. Store in an airtight container for five days or in the freezer up to one month.
  • *Make sure egg and butter are at room temperature, as this will change the results of the recipe.
  • **Unbleached flour has a higher level of gluten than bleached flour. It is preferred in sturdy baked goods such as these.



Happy Holidays, however you wrap them.

Other Ginger Cookies You Might Enjoy:
Giant Ginger Cookies
Saigon Cinnamon Ginger Cookies
Soft and Chewy Molasses Gingerdoodles


Post a Comment

59 Comments

  1. Diane 1

    They look perfect!
    Ginger is supposed to be good for warding off colds and flu so perhaps we should all eat some of these as a health precaution!

    Reply
  2. wkf 2

    Well I’ll be making those!
    I like your goose.

    Reply
  3. This ginger cookie recipe looks and sound wonderful. I like that it is chewy, rather than hard and crisp. Also, ginger is supposed to be very good for upset tummies and this time of the year with all the excess, makes them even more appetizing.

    Maybe the ginger cookies helped what ailed you ?

    Reply
  4. Laura 4

    I come from a ginger lovin’ people too!!
    Great recipe.

    Reply
  5. b 6

    Crosp, chewy amd gingery does it for me. These cookies look perfect!!

    Reply
  6. OK, now I’ll make these instead of traditional gingerbread cookies for my son’s class this week. They will be the most spoiled Kindergartners. Also, I hate to say it Kathy, but it took me 1 1/2 months to completely get over my cold. The cough was darn persistent.

    Reply
  7. Ginger cookies are my favorite! I’ve never made them this way. I think I’ll have to take a 45 minute ride to a store that might have crystallized ginger. One or two would be good right now with my coffee

    Reply
  8. Ooooooo these look good! I love ginger as well so I would have a hard time not wolfing these down myself.

    Reply
  9. your recipe presentation and photos are always so lovely! these cookies look delish and i don’t even like ginger. :) i don’t know how you have the time for all this stuff, what with taking care of the land in OR and everything else. what’s your secret?!?

    Reply
  10. Barbie with a T 11

    Such a simple cookie that you made to look so festive with your natural creatability. If I can find the crystallized ginger, I plan to make some of these for the holidays. Sounds like you are feeling somewhat better. Take care.

    Reply
  11. oooh! I love ginger!

    Reply
  12. I love ginger snaps! I’ll be making these for Christmas.

    Reply
  13. Bunny 14

    Cathy you’ve really done a great job with presentation on these cookie, I love every picture! I’m a crisp on the outside and chewy in the middle kinda girl, these are right up my alley!

    Reply
  14. Oh my – that would be quite a treat – i love the crisp and chewy factor !

    Reply
  15. Louise 16

    Ohhhhhhhh, I can practically smell those beauties from here! Your presentations are always inspiring.

    Reply
  16. Teri 17

    I love ginger cookies at the holiday times. These look really good! Pretty with the bow. My daughter are going to make a bunch of cookies for our local Fire Dept. I think these will go on our list… maybe I will dunk them halfway in dark chocolate too. Mmmmmm.

    Glad you are somewhat feeling better!

    Reply
  17. Ohhhh … this might be PERFECT for the teachers. I have almost everything in my cabinets to make this too. Zac said last night that he didn’t know if we should do gifts to the teachers because he hears us talking about keeping Christmas gifts at a minimum this year. This could be PERFECT.

    You ROCK!

    Reply
  18. Liz C. 19

    These cookies look wonderful but I don’t know if I’ll ever even get any cookies done this year. Can you please come and get mine done for me? I can’t quit blowing my nose long enough to do anything, lol.

    Reply
  19. ELRA 20

    Cathy,
    I must make this, as my husband love ginger cookies.
    Hey, love that cute duck, too.
    Happy baking!

    Reply
  20. Becky 21

    Those look delicious!
    I hope your feeling better!!!

    Reply
  21. Those look great. I love ginger cookies. Another recipe for the file.

    Reply
  22. I hope you’re feeling much, much better!

    These cookies look wonderful! My grandparents loved ginger snaps, so making these will remind me of them. :)

    Reply
  23. Pam 24

    I love ginger cookies. I’ll be making treats for loved ones this year and you can bet this recipe will be used. Thanks Cathy!

    Reply
  24. Cheryl 25

    With how yummy that dough looked enrobed in sugar, I doubt any would make it to the stove in my house! YUM!

    Reply
  25. nina 26

    I love Ginger snaps and I use them in my cheesecake recipes often. I love your photos,they are so vibrant and full of holiday cheer!!!

    Reply
  26. Those look fabulous! I’m glad you’re feeling better!

    Reply
  27. Tanya 28

    Could these look any more perfect? I’ve fallen in love with gingersnaps over the years. This sounds like a fantastic recipe.

    Reply
  28. Oh my gosh. I have the same recipe and the same little duck/goose/whatever he is. I buy my crystallized ginger at Trader Joes. Thrifty.

    Reply
  29. dawn 30

    gorgeous cathy! these photos are so pretty. I hope you’re feeling better. I hate the coughing stage. just give me a bottle of codine and call it a day.

    Reply
  30. tipper 31

    Yum! And so perfect for this time of year!

    Reply
  31. Kate 32

    My husband adores ginger cookies and these look fantastic. Excellent and enticing photos, as well.

    Reply
  32. Katie 33

    Those look delicious! I love the ribbon, it is such a cute presentation.

    Reply
  33. revekah 34

    thanks for the great recipe, how many does this recipe make?

    Reply
  34. Cathy 35

    Approximately 4 dozen.

    Reply
  35. Biz 36

    DOUBLE YUM! I may use this recipe for my cookie exchange coming up. Thanks NP!

    Reply
  36. Cathy,
    I love ginger snaps, gingerbread and anything flavored with ginger. I love the spiciness of it.
    Your photos are so terrific! What am I doing wrong?
    Stacey

    Reply
  37. Shirley 38

    Such a lovely presentation! Despite your note about the high gluten content, I’ve already converted this recipe to gluten-free and will be making it this weekend! Thanks!

    Reply
  38. I really like ginger snaps, but tend to steer away from “live” ginger. We had a ginger cake with cheese cake filling and a chocolate glaze at the pub the other night. Quite tasty, but I avoided the candied ginger they sprinkled it with!

    Reply
  39. These look AMAZING!!! Chewy/crunchy gingersnaps are one of my all time favorite holiday cookies. And look at you, with your pretty bows!! Oh, I just love it.

    Reply
  40. Can I get on your Double Ginger Crackle samples mailing list? Pleassssssse???

    Reply
  41. I think tomorrow. I have the chunky crystallized ginger, can I mince it up? Or do you use something else. I’m nibbling my fingers here. Glad you feel better, did you try my special cough syrup?

    Reply
  42. YES! Crystallized ginger is the greatest thing. I use it in my gingerbread men. Mmmmmmmm. This recipe looks great.

    Reply
  43. I will be scouring the aisles for that special ginger (I know both of my favorite markets stock it) and making these goodies for SURE! I have several favorite recipes for ginger cookies of all sorts. BUT . . . I always have room for a new one. : D YUM YUM YUM!

    Reply
  44. Amber 45

    Hey remember yesterday when I said I don’t seem to get sick? Yeah, I lied. 87 degrees in Mexico. 44 degrees in California. Ginger is good for colds. I am not that far from you. Come visit and bring ginger cookies. We can be sick and get fat.

    Reply
  45. Chou 46

    Ginger cookies are my favorite. The idea of crystallized ginger in them makes them even more attractive. Yum! Happy holidays!

    Reply
  46. grace 47

    yes…i’ll take a soft and chewy ginger cookie over a gingersnap any day. those suckers hurt my gums. :)

    Reply
  47. Deborah 48

    These look wonderful – although I do have a hard time finding crystallized ginger here. I guess I’ll have to order some online!

    Reply
  48. I think I just found my cookie. I’m supposed to bring some cookies for a cookie exchange and have been waffling over different kinds. These sound perfect: crispy and chewy? Yes!

    Reply
  49. Egghead 50

    Yum! These look like some my grandmother used to make. Though I don’t think she used the crystallized ginger. But still.

    Reply
  50. Kori 51

    I just pulled my first batch out of the oven! That first cookie, warm and chewy, was just heavenly!! The folks at the party tonight are going to be SOOOO impressed. Thanks for another knock-em-dead recipe.

    Reply
  51. Chris 52

    I am just finishing up a TRIPLE batch of these beauties (for teachers). Yumm! Thank you for yet another great recipe.

    Reply
  52. Hey Cathy, I have to tell you I have made a very similar cookie for years and because I couldn’t find my recipe, (someday I’ll get organized!!) I used yours and made these for our company’s annual cookie bake off – AND WON! The only thing I did differently was to dip half the cookie (actually a little less) in melted chocolate. Divine. Thanks for the perfect timing on this post!

    Reply
  53. Brooke 54

    These look fab! I love ginger and just got a tin of those crystallized ginger chips – can’t wait to try these. And your pics are beautiful.

    Reply
  54. I have three things to say: 1.The pictures shown in here are very good captured. 2. The stuff looks very yummy. 3. I love cooking so I love this blog.

    Reply
  55. I have done some Logos for food companies and I love to do it, as your products seem amazing.

    Reply
  56. Kate 57

    These look SO good! I love crystallized ginger! I love to put it in shortbread and then dip half of the cookie in melted chocolate. Just posted a recipe for a ginger cookie with bacon from Martha Stewart’s holiday cookies mag. So good, sweet and salty! Bacon cookies would be perfect for The Noble Pig!

    Reply
  57. Bonnie 58

    Making these tonight for a Christmas cookie exchange party tomorrow night. Even got the red ribbon! Hope they come out at least close to how good yours look!

    Reply
  58. Leanne 59

    I’ll have to try adding the crystalized ginger to my recipe that I love. One thing I do is use turbinado sugar (Sugar In The Raw), instead of regular granulated, to roll the dough balls in instead of just plain sugar. Adds a wonderful crunch!

    Reply

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