Ginger Crackle Cookies

What i love most about these cookies are perfect balance of spices and sugar, nothing really overwhelms the taste of these cookies.

If you want you can use half Whole wheat pastry flour and half of all purpose flour also..
If you like your cookies little bit on soft side then bake for 8-9 minutes but of you like your cookies crunchier then bake for 11-12 minutes.


Recipe Source here

Ingredients:-

All purpose Flour:- 2 1/4 cups
Baking soda:- 2 tsp
Cinnamon:- 1 tsp
Ground Ginger:- 1 tsp
All spice/Cloves:- 1/2 tsp
Salt:- 1/4 tsp
Brown Sugar:- 1 cup (packed)
Butter:- 1/2 cup (Softened)
Oil:- 1/4 cup
Molasses:- 1/4 cup
Egg:- 1
Vanilla extract:- 1tsp

1/2 cup sugar for rolling

1) Preheat oven to 375F and line two cookie sheets with parchment.

2)In a medium bowl whisk together flour, baking soda, cinnamon, ginger, cloves and salt.

3)In a large bowl beat together sugar, butter, molasses, egg and vanilla until smooth.

4)Add flour mixture and beat on low speed or stir until flour is incorporated.

5) Pour sugar in a small bowl. Shape 1 tablespoon dough into balls (if dough is too sticky, chill for 30 minutes before proceeding, but not too long or sugar won't adhere as well.) Dip each ball in sugar to coat the top.

6) Place balls 1 inch apart of cookie sheets, sugar side up. Bake 9-12 minutes, rotating halfway through, or until tops are cracked and dry to the touch and edges lightly browned. Let cool on pans one minute; transfer to wire racks to cool completely.

Best if Serve warm..