Ginger Cracks

3
cassie thornburg

By
@agirlsinger

The taste of Gingerbread Cookies, I think, is completely set apart for the Christmas season. However, there is only ONE cookie I will devote the time to rolling and cutting and that is my Cream Cheese Sugar Cookies (recipe is here and on my blog). Ginger Cracks give the wonderful, spicy taste of Gingerbread with the simplicity of scooping and baking. Tah-dah! EASY.

www.TrebleClefChef.blogspot.com

Rating:

★★★★★ 1 vote

Comments:
Serves:
3 dozen cookies
Prep:
25 Min
Cook:
15 Min

Ingredients

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  • 2 c
    plus 1 tbl all purpose flour
  • 1 3/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2 1/4 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 3/4 tsp
    freshly grated nutmeg
  • 1/4 tsp
    ground allspice
  • 1/2 c
    vegetable shortening
  • 4 Tbsp
    unsalted butter (1/2 stick), softened
  • 3/4 c
    plus 2 tbl sugar
  • 1 large
    egg
  • 1/4 c
    plus 1 tbl unsulphered molasses
  • 1 tsp
    vanilla extract
  • 2/3 c
    crystallized ginger, chopped small
  • 1/2 c
    coarse decorator sugar for rolling (you can use regular sugar for this too)

How to Make Ginger Cracks

Step-by-Step

  1. Onto waxed paper, sift together flour, baking soda, baking
    powder, salt, ginger, cinnamon, nutmeg and allspice.
  2. In a mixer, beat shortening and butter on low speed until
    smooth and creamy, 2-3 minutes. Add sugar; beat on
    medium speed 1 minute. Blend in egg, molasses and vanilla.
    Scrape down sides of bowl frequently.
  3. On low, add the flour in 2 additions, beating just until
    particles of flour are absorbed. Blend in ginger. Dough will
    be stiff and sticky.
  4. Scrape dough onto large sheet of plastic wrap. Using a
    spatula, flatten into a shallow cake. Wrap up dough and
    freeze for 30 minutes before using. (Dough can be
    refrigerated for up to 2 days).
  5. Heat oven to 375.
  6. Line large baking sheets with parchment paper. Place
    decorator sugar for rolling, in a bowl. For each cookie, shape
    1 level TBL into a ball. Roll in the sugar. Place balls, 3
    inches apart, on sheets, 9 per sheet. Dough will spread as it
    bakes.
  7. Bake in 375 oven for 12 minutes. As cookies bake, they will
    puff up, then flatten out. Surfaces will appear crackly and
    crinkly. Let stand on cookie sheets for 1 minute. Transfer to
    wire racks. Let cool. Store in airtight container at room
    temperature for up to 3-4 days.

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About Ginger Cracks





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