Gingerbread Crackle Cookies: Kid-Friendly Cookie-Making Fun!Elizabeth Stark
These simple, glittery gingerbread cookies are a big holiday favorite at our house. Besides the unexpected spices and sugary exterior, I love that these are easygoing cookies I can make with my kids anytime. These’s no rolling pin or cookie cutters to stress over—just pinch, dip, and bake. If only everything about the holidays were this simple!
Gingerbread Crackle Cookies (adapted from Brooklyn Supper)
makes about 30 cookies
2 1/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon fresh ground white or black pepper
1/4 teaspoon nutmeg
8 tablespoons butter (1 stick)
1/3 cup plus 2 tablespoons granulated sugar
1 room temperature egg
1/4 cup unsulphured molasses
1/2 cup honey
1/2 cup turbinado sugar to coat the cookies
In a large bowl, combine the flour, baking soda, salt, and spices. Set aside.
In another large bowl, beat the butter until light and fluffy, roughly 4 minutes. Add the sugar, and beat for another 2 minutes. Beat in the eggs one at a time, then the molasses, and honey. With mixer on low, gradually add the flour mixture, mixing just until combined.
Press into a disc, and wrap tightly with plastic wrap. Chill for at least a half hour.
Preheat the oven to 350 degrees. Move a rack to the center of the oven.
Line a cookie sheet with a sheet of parchment paper. Pour the turbinado sugar into a bowl.
Pinch off enough dough to form a 1 1/2-inch ball, roll it through the prepared bowl of sugar, and place on the cookie sheet, 2 inches apart. Repeat for remaining dough, refrigerating unused dough while the cookies are baking.
Bake for 9 – 11 minutes, or just until the edges are set, and the tops are cracked just a bit. Cool cookies for 5 minutes, and then move to a wire rack to cool completely.
Keep in an airtight container at room temperature for a few days, or sealed in the freezer longer.