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My review
Four Spice Crackles
N. Johnston
"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."
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Ingredients
servings 190Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
- Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
- Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 91113 Ratings
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Most helpful positive review
10/28/2002
Delicious! I used margarine instead of butter and regular sugar instead of coarse sugar because I had to, and they were still wonderful. Having read the reviews, I cut back slightly on the mol...
Most helpful critical review
1/1/2011
These are decent, but not my favorite spice cookie. There's just a little something lacking, despite the large amount of spices used...I suspect that the shortening taste is the problem. Next ...
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10/28/2002
Delicious! I used margarine instead of butter and regular sugar instead of coarse sugar because I had to, and they were still wonderful. Having read the reviews, I cut back slightly on the mol...
12/23/2001
Very good cookie. Very spicy and they stayed chewy and nice. I couldn't find coarse sugar, but then I decided to roll them in Christmas green and red sugar since it is coarse. They were very ...
8/18/2004
Theese cookies are the best spice cookies I have ever tasted! I ommited the molasses & used butter for shortening & I didn't refrigerate them.They still tasted as awsome as you described them to...
5/21/2006
I have made these again and again- the dough lasts in the freezer really well (I just slice off a few cookies as I want them to bake). Really good!
1/22/2006
These cookies were very easy to make and delicious! I read some of the other reviews that said they were too spicy but I found they were perfect. They were a hit with my family and were soft a...
12/12/2004
These are great cookies! We baked one batch for our Holiday cookie gifts and are planning on doing a second batch because they are so tasty. We added 1/4 cup crystallized ginger to give them an ...
10/5/2002
Cookies are wonderful. They are flat, and sweet! I didn't use that 1/2 cup of flour, but I should at least have used 1/4 of it. If you only have salted butter, cut back on the 1/2 tsp of salt....
4/1/2006
wonderful!! I made a few small changes in the recipe. I used 1 tsp. ginger, and more cinnamon and cloves, and NO nutmeg. I also cut the flour to 2 1/4 cups. these cookies are crispy on the outsi...