Recipe

Spiced Crackle Cookies Recipe


Spiced Crackle Cookies Recipe
Add Step-by-Step Photos 		Furbabies3 / All my dishes
1 year, 2 months ago
These cookies are light, slightly chewy with a coating of powdered sugar that gives them the perfect touch! My family absolutely loves them!
Prep:80m Cook:12m Servings:3

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Ingredients
  • 1/4 cup butter (room temperature-no substitutions)
  • 1/2 granulated sugar
  • 1/8 cup molasses
  • 1 egg
  • 1 cup all purpose flour
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 Tablespoon flaxseed meal (or ground flax seed)
  • 1/4 cup confectioners' sugar (approximately)

Directions
  1. In large bowl, beat together butter, sugar & molasses on medium speed until blended.
  2. Beat in egg until blended.
  3. Add in baking soda & salt & blend.
  4. Add ginger, cinnamon & cloves & blend.
  5. Add flour & blend.
  6. Add flax seed meal & blend.
  7. Refrigerate dough 1 hour.
  8. Heat oven to 350 degrees.
  9. Lightly coat baking sheet with vegetable oil (I use a light olive oil).
  10. Place confectioners' sugar in small bowl.
  11. Roll pieces of dough into small balls (approximately 1").
  12. Roll dough into confectioners' sugar to completely coat.
  13. Transfer to baking sheet & space at least 2" apart.
  14. Bake at 350 degrees for 12 minutes or until cookies have expanded and flattened.
  15. Tops of cookies will be cracked & confectioners' sugar will still be visible.
  16. Let cookies cool on baking sheet on wire rack for 2 minutes.
  17. Transfer cookies directly to racks & let cool completely.
  18. Cookies can be stored in airtight container at room temperature for up to 1 week (I've never had any last that long around my house!)
  19. Makes approximately 3 dozen cookies.

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Comments

jo_jo_ba 1 year, 2 months ago said:
Printed... thanks!

crystalwaters 1 year, 2 months ago said:
Definitely bookmarking this one, will try it out on the office crowd, they're my best critics! ;) Love the touch of flaxseed too.


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