By Tracey
Double Ginger Crackles
from Fine Cooking
Ingredients:
- 10 oz. (2 1/4 cups) all-purpose flour
- 2 3/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 oz. (3/4 cup) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 large egg, at room temperature
- 1/4 cup molasses
- 3 tablespoons finely chopped crystallized ginger
Directions:
Preheat oven to 350 F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, molasses, and crystallized ginger and mix to combine. With the mixer on low speed, add the dry ingredients, beating until incorporated.
Pour the remaining 1/3 cup sugar into a shallow bowl. Using a small cookie scoop or a tablespoon, shape the dough into 1-inch balls. Roll each ball in the sugar to coat completely. Place the balls on the prepared baking sheets, allowing about 2 inches of space between them.
Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, about 12-14 minutes. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Remove the baking sheets to cooling racks and let the cookies sit on them for 5 minutes before transferring the cookies to the racks to cool completely.
