Yummy Molasses Crackles

Crystallized ginger give these chewy molasses cookies a spicy jolt.

Ingredients

• ¼ cup unsalted butter, softened
• 1 cup plus ⅓ cup sugar, divided
• 1 large egg, beaten
• ¼ cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• ⅓ cup crystallized ginger, finely chopped

Instructions

• Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
• Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
• Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
• Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
• Place the remaining ⅓ cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 ½ inches apart on the prepared baking sheet.
• Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips

• Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.