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ginger cracks

(1 rating)
agirlsinger avatar
Recipe by
cassie thornburg
@agirlsinger
Brea, CA

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

(1 rating)
yield 3 dozen cookies
prep time 25 Min
cook time 15 Min

Ingredients For ginger cracks

  • 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 lg
    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

  • 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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