Gingerbread cookies

1. In a large bowl, using a fork, stir flour with spices and baking soda. In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses. Make a well in centre of fl our mixture, then pour in molasses mixture. Stir until most of molasses is absorbed. Gently knead until dough is an even colour. Divide into 4 portions.
2. Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 30 min or up to a week. Or overwrap with foil and freeze up to 1 month.
3. When ready to bake, remove dough from refrigerator. Let stand at room temperature until soft enough to roll, 5 to 10 min. Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with cookie cutter. Place on baking sheet about 1 in. (2.5 cm) apart.
4. Bake in centre of preheated oven just until edges begin to darken, 7 to 10 min. Remove cookies to a rack to cool. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.

• SUGAR CRACKLE

  Prepare dough. Roll 1 tbsp (15 mL) into a 1-in. (2.5-cm) ball. Place on a baking sheet. Repeat with remaining dough. Refrigerate until cold, about 15 min. Roll cold balls in 1/4 cup (50 mL) sugar in a small bowl. Return to oiled baking sheet, placing 1 in. (2.5 cm) apart. Bake until cookie tops are firm and cracked, 12 to 14 min. Makes 35.

• SNOWBALL CRACKLE

  Prepare dough. Roll 1 tbsp (15 mL) dough into a 1-in. (2.5-cm) ball. Place on a baking sheet. Repeat with remaining dough. Refrigerate until cold, about 15 min. Roll cold balls in 1/4 cup (50 mL) sugar in a small bowl, then in 1/4 cup (50 mL) icing sugar in another bowl. Return to oiled baking sheet, placing 1 in. (2.5 cm) apart. Bake until tops are firm and cracked, 12 to 14 min. Makes 35.

• CHOCOLATE CRACKLE

  Stir 1/2 cup (125 mL) cocoa into flour mixture. Prepare dough. Roll 1 heaping tsp (7 mL) into a 1/2-in. (1-cm) ball. Place on a baking sheet. Repeat with remaining dough. Refrigerate until cold, about 15 min. Place 1/4 cup (50 mL) sugar in a small bowl. In another small bowl, stir 1/4 cup (50 mL) icing sugar with 1 tbsp (15 mL) cocoa. Roll cold balls in granulated sugar, then in cocoa mixture. Return to oiled baking sheet, placing 1 in. (2.5 cm) apart. Bake until tops of cookies are firm, 7 to 9 min. Makes 70.

• CHAI

  Slit open a chai-tea bag. Stir 1 tbsp (15 mL) of the leaves into flour mixture along with spices but omit allspice. Prepare dough and continue as in main recipe. Makes 40.

• ESPRESSO

  Stir 1 tbsp (15 mL) instant-espresso powder into flour mixture along with spices but omit allspice. Continue as in main recipe. Cut out 2-in. (5-cm) rounds with a scalloped cookie cutter. Top each with a chocolate-covered espresso bean or almond. Bake until edges begin to darken, 7 to 10 min. Makes 52.

• HONEY-PECAN

  Stir 2 tbsp (30 mL) finely chopped pecans into flour mixture. In place of molasses, add 1/4 cup (50 mL) honey. Continue as in main recipe. With a cookie cutter, cut out shapes. Top each with a pecan. Bake until edges start to darken, 7 to 10 min. Makes 60.

• SANTA'S SANDWICHES

  Prepare dough and bake cookies. Take half of batch and spread each cookie with 1 tbsp (15 mL) store-bought vanilla frosting. Top with remaining cookies. Roll sides of sandwiches in 1/2 cup (125 mL) finely chopped candy canes in a small bowl. Makes 25.

• 1 g protein
• 2 g fat
• 10 g carbohydrates
• 1 mg iron
• 11 mg calcium
• 41 mg sodium
• 62 calories

User comments (6)

1. These cookies were really good... I add a little more molasses and some grated ginger with a pinch of cloves. It makes them a little spicier and a little less hard.

   Posted By | 12/9/2009 10:43 PM

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2. Chocolate Crackle Cookies are good but DRY When you add the extra cocoa I would recommend adding 1/8 cup of butter. The cookies taste great but the inside is quite dry

   Posted By | 12/13/2009 1:19 PM

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3. I dont see the oven temperature for the gingerbread cookies

   Posted By | 12/12/2011 5:03 PM

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4. The Ginger crackle cookie recipe rolled in sugar was missing oven temp too ..someone said 350F

   Posted By | 12/19/2011 8:21 AM

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5. The Ginger Crackle cookie recipe further down on the main recipe list of cookies on the previous page in this article of was missing temp too someone added 350F (the ingredients looked the same as this cookie)

   Posted By Dena1957++ | 12/19/2011 8:26 AM

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6. This recipe was super dry and I couldn't even roll it out!

   Posted By | 12/19/2011 5:44 PM

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