Ginger Crackles

An old-fashioned gingery cookie that’s just perfect for fall!

WHAT YOU NEED:

1 cup sugar

3/4 cup unsalted butter (1-1/2 sticks), softened

1 egg

1/4 cup molasses

2-1/3 cups all purpose flour

2 tsp. baking soda

2 tsp. ginger

2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. salt

Additional 1/2 cup sugar for rolling dough balls

MAKING IT:

Preheat oven to 375°F. Cream together sugar and butter with electric mixer until light and fluffy. Add egg and molasses; continue to beat until dough is thoroughly mixed.

Sift together all remaining ingredients into a small bowl. Gradually add to the butter-sugar-egg mixture, mixing until completely blended. Refrigerate dough in covered bowl or container for at least 1 hour or overnight.

Taking teaspoonfuls of dough, shape each into 1-inch rounds with your hands. Roll dough balls into the granulated sugar until completely coated. Place each dough ball onto a greased cookie sheet or a cookie sheet lined with parchment paper. Flatten each dough ball slightly with the bottom of a glass or mason jar.

Bake for about 10-12 minutes until slightly browned and tops are crinkly. Cool cookies on wire racks. Makes about 3 dozen cookies.

NUTRITION:

Nutrition Information per serving (1 cookie): 90 Calories; 4g Total Fat; (2.5Xg Sat Fat; 0g Trans Fat); 15mg Chol; 105mg Sodium; 13g Total Carb; (0g Fiber; 7g Total Sugars; 7g Added Sugars); 1g Protein

TIPS:

Baked cookies can be frozen for up to 2 months in a zipper plastic bag or airtight freezer-safe container.

Unbaked cookie dough can also be frozen for up to 2 months in a zipper plastic bag or airtight freezer-safe container. Thaw dough in the refrigerator for about 6 hours or overnight before proceeding with recipe as directed.