GINGER CRACKLE COOKIES For Printer Friendly Version CLICK HERE

Very gingery, soft and wonderful.

2 cups all-purpose flour (500 mL)
2 tsp baking soda (10 mL)
1 tbsp ground ginger (15 mL)
1/2 tsp ground cinnamon (2 mL)
1/2 tsp salt (2 mL)
1/4 cup finely chopped crystallized ginger (50 mL/about 4 pieces)
3/4 cup vegetable shortening (175 mL)
3/4 cup granulated sugar (175 mL)
1/4 cup molasses (50 mL)
1 egg
1/4 cup granulated sugar, approx. (50 mL)

Preheat oven to 350°F (180°C). Line cookie sheets with Chefs Select Parchment Paper.

Combine flour, soda, ginger, salt and crystallized ginger.

In bowl of electric mixer, beat shortening and sugar until light. Beat in molasses and egg until smooth. Gradually add in dry ingredients, mixing until smooth. Scrape down sides of bowl, as needed.

Place about 1/4 cup (50 mL) granulated sugar in a saucer or shallow small bowl. Roll dough into small balls (if dough is sticky, refrigerate until easier to roll). Dip or roll balls in sugar and place sugar side up on prepared cookie sheets about 2 inches (5 cm) apart. Bake 10 minutes or until golden brown. Let cookies cool on baking sheet for a few minutes before transferring to wire rack to cool. Makes 4 dozen cookies.