Molasses-Spice Crackles

HOWARD L. PUCKETT

The "crackly" texture of those brown sugar cookies comes from dipping the balls of cookie dough in granulated sugar before baking.

Yield: 40 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 27%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.5g
  • Carbohydrate: 6.9g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 62mg
  • Calcium: 5mg

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup stick margarine, softened
  • 2 tablespoons molasses
  • 1 large egg white
  • 1/4 cup granulated sugar

Preparation

  1. Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, margarine, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.
  2. Preheat oven to 375°.
  3. Shape dough into 40 (3/4-inch) balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.
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