Ginger Crackles Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Powdered ginger | 1 Tablespoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable shortening | 12 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 Large | |
| 1/4 cup molasses Sugar, for rolling | ||
Directions
Heat the oven to 350 degrees.
Lightly grease 2 baking sheets.
Sift the flour, ginger, baking soda, cinnamon and salt together twice.
Combine the butter or shortening with the sugar in a large bowl and beat until the mixture is soft and light.
Beat in the egg and the molasses.
Add the sifted dry ingredients to the butter mixture, a third at a time, mixing well until a smooth dough has formed.
Lightly flour your hands.
Break off pieces of the dough and shape them into 1-inch balls.
Roll each ball in sugar and set them on the baking sheets about 2 inches apart.
Bake the cookies for 15 minutes, until lightly browned.
Cool on wire racks.
Repeat the procedure with the remaining dough.
Lightly grease 2 baking sheets.
Sift the flour, ginger, baking soda, cinnamon and salt together twice.
Combine the butter or shortening with the sugar in a large bowl and beat until the mixture is soft and light.
Beat in the egg and the molasses.
Add the sifted dry ingredients to the butter mixture, a third at a time, mixing well until a smooth dough has formed.
Lightly flour your hands.
Break off pieces of the dough and shape them into 1-inch balls.
Roll each ball in sugar and set them on the baking sheets about 2 inches apart.
Bake the cookies for 15 minutes, until lightly browned.
Cool on wire racks.
Repeat the procedure with the remaining dough.
Chef
