"These soft and moist cookies are spiked with ginger, cinnamon and a hint of clove and they crackle on top when they bake. Rolling them in powdered sugar gives them a lightly sweet coating on the outside that looks like a dusting of fresh fallen snow. These cookies are warming to the taste because of the mild heat produced by the cinnamon and ginger. Serve these with hot tea or coffee for a delightful little treat!"
"Beat brown sugar and butter in a large mixing bowl with an electric mixer on high speed until well combined. Beat in egg and molasses. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour."
"Place confectioners' sugar in a shallow dish. Roll the dough into 1-inch balls (a generous 1 Tbsp. each), then roll in the confectioners' sugar to coat liberally. Place the cookies about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the cookies crackle on top, 10 to 12 minutes. Transfer the cookies to a wire rack to cool."
The recipe produces soft, moist ginger and spice crackle cookies flavored with ground ginger, cinnamon, and a hint of clove. The dough combines all-purpose and white whole-wheat flours, baking soda, spices, dark brown sugar, softened butter, an egg, and molasses. After chilling the disk-shaped dough for about an hour, form generous 1-inch balls, coat them liberally in confectioners' sugar, and space them on baking sheets. Bake at 350°F for 10 to 12 minutes until the tops crackle, then cool on a wire rack. Store cookies airtight at room temperature up to five days or freeze in a freezer-safe container.
Read at Alternative Medicine Magazine
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