Best 2 Molasses Crackles Recipes

YUMMY MOLASSES CRACKLES

Steps:

• To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
• Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover-reducing the butter and adding crystallized ginger for a spicy jolt.
• Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
• Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
• Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
• Preheat oven to 375degreesF. Lightly coat 2 baking sheets with cooking spray.
• Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
• Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
• Per cookie: 79 calories; 1 g fat (1 g saturated fat, 0 g mono unsaturated fat); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 carbohydrate (other)

MOLASSES CRACKLES

Steps:

• 1. Melt the butter in a microwave safe bowl. Mix in the sugar and the molasses. Let it cool on the counter. Mix the eggs in a cup. Wait for the butter mixture to cool so it won't cook the eggs.
• 2. Add the eggs and and stir in well. Then add in the spices, salt, soda.
• 3. Add the flour in 1 cup increments, mixing well after each addition. The dough will be stiff at this point. Cover the dough with plastic wrap and refrigerate at least 2 hours. Overnight is better.
• 4. Preheat oven to 350*F. Rack in the center of oven. I use a walnut sized scoop (2 Tbs.) and drop into sanding sugar, roll around and put 12 cookies per greased cookie sheet. I use parchment paper. Bake 10-12 min. The cookies will flatten out by themselves as they bake. Move to cooling rack to cool completely.
• 5. The cookies freeze well also. Wrap in foil and place in a freeze bag. They'll be fine for 3 months or so. If you freeze the balls don't roll in sugar until you are ready to bake.