Yummy Molasses Crackles
Eating Well reader Nancy Caverly gave her
grandmother’s recipe for ginger molasses
cookies a little makeover—reducing the butter
and adding crystallized ginger for a spicy jolt.
1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped
1. Beat butter and 1 cup sugar in a large bowl
with an electric mixer until creamy. Add egg
and molasses. Mix well.
2. Whisk flour, baking soda, cinnamon, salt,
cloves and ginger in another large bowl until
well blended. Stir in crystallized ginger.
3. Blend the flour mixture into the butter mix-
ture a cup at a time, mixing well, until it is all
incorporated. Chill the dough in the refrigera-
tor until firm, 30 minutes to 1 hour.
4. Preheat oven to 375°F. Lightly coat 2 bak-
ing sheets with cooking spray.
5. Place the remaining 1/3 cup sugar in a shal-
low dish. Roll the dough into 1-inch balls and
then roll in the sugar. Place 11/2 inches apart
on the prepared baking sheet.
6. Bake the cookies, in batches, until they
crackle on top, 8 to 10 minutes. Transfer to a
wire rack to cool.
Per cookie: 79 calories; 1 g fat (1 g sat, 0 g
mono); 9 mg cholesterol; 16 g carbohydrate;
9 g added sugars; 1 g protein; 0 g fiber; 106
mg sodium; 43 mg potassium.
Carbohydrate servings: 1
Exchanges: 1 carbohydrate