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Double Ginger Crackles

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.

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.





Happy Holidays, however you wrap them.

Double Ginger Crackles

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

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.

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