Double Ginger Crackles
- 10 oz. (2 1/4 cups) unbleached all-purpose flour
- 2 3/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 oz. (3/4 cup) unsalted butter, at room temp
- 1 1/3 cup granulated sugar
- 1 large egg, room temp
- 1/4 cup molasses
- 3 tablespoons finely chopped crystallized ginger
Makes about 3 doz.
Note: use a stand mixer ... it's a tough dough!
Position racks in the upper and lower thirds of oven and heat to 350 degrees.
Line two large cookie sheets with parchment.
In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand held) on medium-high speed until well blended.
Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-tablespoon cookie scoop (who has one of those???), a small ice cream scoop or 2 tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1 1/2 to 2 inches apart on the cookie sheets.
Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes. If you touch a cookie, it should feel dry on the surface but soft inside. The
surface crackle will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. then transfer to a rack to cool completely.