Sugar and spice and everything nice, that’s what these cookies are made of. They’re one of our all-time favorites, and one of the first recipes I ever shared on this blog. I always hesitate to make them at Christmastime, thinking such a simple cookie can’t compete with all the other fancy offerings that show up during the holidays. They’re always a favorite though, loved by kids and adults of all ages. I think it must be the wonderful gingerbread-like aroma.
For the softest cookies, make them big and bake them for about 8 minutes. If you like a crispy gingersnap, make them a smaller or bake them longer. I recommend removing them from the oven as soon as the tops start to crack.
Four Spice Crackle Cookies
- 1 1/2 cups butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Additional sugar or sanding sugar (about 1 cup) for coating cookies
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition. Beat in molasses.
- Combine the flour, baking soda, salt and spices; gradually add to creamed mixture.
- Refrigerate for 30-40 minutes, or until dough is easy to handle.
- Roll dough into 1-inch balls, then roll in sugar.
- Place 2 inches apart on lightly greased or parchment lined baking sheets.
- Bake for 8-10 minutes, until cookies are lightly browned and cracked on top. Cool one minute before removing to wire racks.