MOLASSES CRACKLE COOKIES
Sugar and spice and everything nice! Shredding real ginger in the batter provides perfect holiday flavor and the crunchy sugar coating is a game changer. My all-time favorite winter cookie!
MOLASSES CRACKLE COOKIES
This recipe originates from the Disneyland Crackle Cookies. We have made a few tweaks to make it our own!
INGREDIENTS
1 cup canola oil
2 1/4 cups granulated sugar; divided
1/3 cup molasses
1 egg
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon fresh grated ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
Cream together canola oil and 1 3/4 cups sugar in large bowl.
Add in molasses and egg, mix until blended.
Combine flour, baking soda, ginger, cinnamon, nutmeg and clove in medium bowl.
Add dry ingredients to molasses mixture and mix until combined.
Add remaining 1/2 cup sugar in small bowl. Use a #12 ice cream scoop or with hand form 2-inch balls, roll in sugar.
Place on baking sheets at least 2 inches apart. To get the tops of the cookies super sugar crunchy, dab the tops of the balls with extra sugar. Bake 10 to 12 minutes, until golden brown. *Tip, watch your cookies to make sure they are getting that cracked top look. Wait an extra minute or two if they need more time to develop their crackle!
