I love the bite a ginger cookie has. Yes, it’s a cookie, so it’s sweet. But the ginger gives is spiciness too.
The brown sugar and molasses combine to make a lovely dark cookie.
I was a bit surprised at how thin the cookies were. When I think ginger cookie I tend to think of a mounded cookie.
These cookies were very flat, but not too crisp.
Sprinkling the sugar on after baking was interesting to me as well. I would have assumed the sugar would be spread before baking.
After baking the sugar melts in a bit, but does not disappear all together. The cookies have a light sugar crust on the top.
This gives them the crackle top effect. The cookies have a lovely ginger and molasses taste!
CRACKLE TOP GINGER COOKIES
1 Cup Shortening
2 Cups Packed Brown Sugar
1 Egg, Beaten
1 Cup Molasses
4 Cups Sifted Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Soda
2 Teaspoons Ginger
1 Teaspoon Vanilla
1 Teaspoon Lemon Extract
Sugar
Cream shortening. Gradually add brown sugar. Blend in egg and molasses, neat until light and fluffy. Sift together dry ingredients. Gradually blend into creamed mixture. Add extracts. Chill 4 hours. Shape into 1 1/2 inch balls and place on greased baking sheets. Bake in a 350 degree oven for 12 to 15 minutes. Sprinkle with sugar, remove from sheets and cool.
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