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Ginger Crackles Recipe
|Sifted all purpose flour||2 Cup (32 tbs)|
|Powdered ginger||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Butter/Solid vegetable shortening||12 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Molasses sugar||1⁄4 Cup (4 tbs) (For Rolling)|
Serving size: Complete recipe
Calories 3298 Calories from Fat 1356
% Daily Value*
Total Fat 154 g237.5%
Saturated Fat 94.7 g473.5%
Trans Fat 0 g
Cholesterol 598.5 mg
Sodium 3805.2 mg158.5%
Total Carbohydrates 456 g152%
Dietary Fiber 11.3 g45.1%
Sugars 251.6 g
Protein 35 g70.4%
Vitamin A 95.6% Vitamin C 2.1%
Calcium 17.7% Iron 81.8%
*Based on a 2000 Calorie diet
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.