A double whammy of ginger, ground and crystallized in these delicious Double Ginger Crackles. They are perfect for a holiday cookies tray or for snacking year round.
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.
Happy Holidays, however you wrap them.
Other Ginger Cookies You Might Enjoy:
Giant Ginger Cookies
Saigon Cinnamon Ginger Cookies
Soft and Chewy Molasses Gingerdoodles
Double Ginger Crackles