Best Double Ginger Crackles Recipes

DOUBLE GINGER CRACKLES (BLOOMINGDALES)

DOUBLE GINGER CRACKLES (BLOOMINGDALES) image

Categories Cookies Ginger Dessert Bake Christmas Vegetarian Quick & Easy

Yield 20 dozen

Number Of Ingredients 9

Ingredients

2.25 Cups AP Flour
2.75 Tsp Ground Ginger
1 Tsp Baking Soda
0.25 Tsp Salt
12 Tbl Unsalted butter, at room temperature
1.3 Cups Sugar
1 Each Egg, at room temperature
0.25 Cups Molasses
3 Tbl Crystallized ginger, finely chopped

Steps:

Position racks in upper and lower third of the oven Preheat the oven to 350F Line 2 large cookie sheets with parchment or nonstick baking liners In a medium bowl, whisk the flour and ground ginger, baking soda and salt In a bowl beat the butter and 1 cup of sugar in an KitchenAid Add the egg, molasses and crystallized ginger Beat well Add the dry ingredients and mix on low speed until well blended Pour remaining 1/3 cup of sugar into a shallow bowl Using a 1 Tbl scoop, shape the dough into 1" balls Roll each ball in the sugar to coat Set the balls 1 1/2" to 2" apart on the prepared cookie sheets Bake, rotating the sheets halfway through until the cookies are puffed If you touch a cookie it should feel dry on the surface but soft inside The surface cracks look a bit wet Let the cookies sit on the sheet for 5 minutes Transfer to a rack to cool completely Store in an airtight container.

DOUBLE GINGER CRACKLES

Double Ginger Crackles image

How to make Double Ginger Crackles

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

10 oz. (2-1/4 cups) unbleached all-purpose flour
2-3/4 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, at room temperature
1-1/3 cups granulated sugar
1 large egg, at room temperature
1/4 cup molasses
3 Tbs. finely chopped crystallized ginger
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don't have a scale, be sure to use the proper technique when filling your measuring cups.

Steps:

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.
In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the 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. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets.
Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cool completely. When cool, store in airtight containers.
Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.
nutrition information (per serving):
Size : per cookie; Calories (kcal): 80; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 40; Cholesterol (mg): 10; Fiber (g): 0;