Ginger Crackies Cookies
Ginger Crackies Cookies are spicy, sweet treats with bold ginger and cinnamon flavors, perfect for holiday gatherings or as a comforting snack for those who love warm spices.
Ingredients
Instructions
- Sift together flour, ginger, soda, cinnamon, and salt.
- Cream shortening and sugar until light and fluffy.
- Add egg and molasses to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Form the dough into 1-inch diameter balls.
- Roll each ball in granulated sugar.
- Place cookies on an ungreased baking sheet.
- Bake at 350°F for 12 to 15 minutes until cookies crack when done.
Tips & Substitutions
For a spicier kick, consider adding freshly grated ginger or swapping in finely chopped crystallized ginger for a chewy texture. If you don't have shortening, you can use unsalted butter instead. Be sure to sift your dry ingredients to avoid clumps, ensuring a light and airy cookie. Keep an eye on the baking time; even a minute too long can dry them out.
Serving Suggestions
These Ginger Crackies pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside holiday treats such as Joannie'S Chocolate-Oatmeal Drop Cookies. You can also add a scoop of vanilla ice cream on the side for a delightful dessert experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them in a single layer, then transferring them to a freezer-safe bag. To enjoy them again, thaw at room temperature or warm briefly in the microwave for a soft, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Crackies Cookies contains roughly 858 calories, with 13g protein, 180g carbohydrates, and 12g fat. It is an excellent source of iron (39% of the Daily Value), potassium (35% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2308mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a binding agent, like xanthan gum, to mimic the texture of wheat flour. The results should still yield delicious cookies, though the texture may vary slightly.
Why are my cookies not cracking?
If your cookies aren’t cracking, it may be due to underbaking or not using enough leavening agent. Ensure your baking soda is fresh and properly measured. If they seem too soft, try adding a minute or two to the baking time, but be cautious not to overbake them.
Can I add nuts or chocolate chips to the dough?
Absolutely! Chopped walnuts or pecans can add a nice crunch, while chocolate chips can provide a sweet contrast to the spicy ginger. Just fold them into the dough after combining the dry and wet ingredients for a delightful twist on the classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).