Gingerbread Crackle Cookies

 When a cookie recipe says crackle, it generally means that the raw cookie dough has been rolled in powdered sugar before baking. Then as the cookie rises and spreads the sugar makes a crackle effect. This recipe calls for the dough to be rolled in granulated sugar and then powdered sugar. It has a bit of crunch, so a double crackle. 

I have the Williamsburg recipe for gingerbread in this blog. They are very good, but not terribly sweet.  These cookies are sweeter and have more flavor from the spices.  If you like a less sweet cookie you may want to try the Williamsburg version. I guess it is less sweet as sugar was a rarer commodity back in the day. Use the search on the right to compare them. That recipe makes a lot more cookies if you are feeding a crowd

I found this recipe in a book I checked out from our local library. It is called Sweet Tooth by Sarah Fennel. It is FILLED with recipes I want to make. But I can’t make a lot of desserts these days as even a few servings does bad things to my waistline. As it is close to Christmas I decided to make the Gingerbread Crackle Cookies. 

Gingerbread Crackle Cookies

3/4 cups butter, (1 1/2 sticks) 

3/4 cup brown sugar

1/3 cup molasses

1 egg

2 teaspoons vanilla

2 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoons baking powder

2 teaspoons ginger

2 teaspoons cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg, I like to buy the seeds and use a microplane grater so it’s an estimate.

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup powdered sugar

Pre heat the oven to 350°.  Line two sheet pans with parchment paper. I usually bake with silicone sheets, but the recipe called for these and I thought they might increase the crispness to the cookies. 

Use a stand mixer. I use a Kitchen Aid. Beat the room temperature butter until light and creamy. Add the brown sugar. Keep beating. 

Use a spatula to scrape down the bowl and add the molasses, egg and vanilla. Beat until fluffy and incorporated. 

In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt.

Add the dry ingredients to the wet ones. Beat slowly until fully incorporated. You will need to scrape down the sides.

Put the granulated sugar in a small bowl and the powdered sugar in a separate bowl.

Use a medium cookie scoop or about 2-3 tablespoons. Roll the dough in your hands if it isn’t rounded enough.  Place a ball of dough in the granulated sugar and roll it around. I used a fork to lift it. Then repeat this step in the powdered sugar, making sure it is evenly covered.

Place on the prepared pans and bake about 12-15 minutes.  The cookies should be firm on the sides and soft in the middle with cracks all over. Let the cookies rest for a few minutes to allow them to firm up.  Transfer to a cooling rack.

These cookies were soft with a nice little crunch.  I particularly enjoyed the mix of spices.