Cheery ginger crackles
7
- Prep Time15 min
- Total Time15 min
- Makes48 cookies
Ingredients
1/2 cup shortening, or unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 cup fancy molasses
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves, optional
coating granulated sugar
glacé cherries, optional
Instructions
Preheat oven to 325F (160C). Lightly grease baking sheets. Place shortening and sugar in a mixing bowl. Beat until creamy. Beat in egg and molasses. In another bowl, use a fork to stir flour with baking soda, salt and spices. Gradually stir into shortening mixture just until smooth. Do not overmix.
Form tablespoonfuls of dough into 1-inch (2.5-cm) balls. Roll in sugar and place 2 inches (5 cm) apart on greased baking sheets. Do not press down. (For glacé cherry centres, see below.) Bake in centre of preheated oven until lightly browned and tops are cracked, from 15 to 18 minutes. Cool on a rack. Store in an airtight container in a cool dry place for up to 2 weeks or freeze for longer storage.
Nutrition (per serving)
Calories 56, Protein 0.7g, Carbohydrates 8.4g, Fat 2.2g.
These easy but delicious cookies are a Christmas must-bake from Lynda Bond of Etobicoke, Ont.
Glacé cherry centres
After balls of dough have been placed on cookie sheets, make an impression in centre of each. Slice glacé cherries in half and place cut-side down in indented areas. Bake as above.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.