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Four Spice Crackles

SUBMITTED BY: N. Johnston  PHOTO BY: Cookielover 

"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."
Four Spice Crackles Recipe
RECIPE RATING:
This recipe has been rated 98 times with an average star rating of 4.5
Read Reviews (79)
Original recipe yield 4 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2/3 cup coarse granulated sugar

DIRECTIONS

  1. Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
  3. Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
  4. Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Feb. 10, 2003 by Karen_M 
Delicious! I used margarine instead of butter and regular sugar instead of coarse sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Dec. 20, 2002 by BEV 
Very good cookie. Very spicy and they stayed chewy and nice. I couldn't find coarse sugar,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed on May 21, 2006 by LIVEEVILLISA 
I have made these again and again- the dough lasts in the freezer really well (I just slice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed on May 23, 2005 by Cookielover 
Theese cookies are the best spice cookies I have ever tasted! I ommited the molasses & used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Apr. 1, 2006 by lilypads 
wonderful!! I made a few small changes in the recipe. I used 1 tsp. ginger, and more cinnamon... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed on Dec. 20, 2002 by CELESTIALKISSES 
Cookies are wonderful. They are flat, and sweet! I didn't use that 1/2 cup of flour, but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Mar. 2, 2006 by BakerMike 
This is a great recipe. However, as far as I am concerned, it is the same as a ginger snap.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Nov. 8, 2005 by bornagain 
AWESOME! AWESOMWE!AWESOME!Not sickly sweet, a wonderful blending of spices.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Jan. 22, 2006 by Katie Cate 
These cookies were very easy to make and delicious! I read some of the other reviews that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on Dec. 12, 2004 by JEFF L. 
These are great cookies! We baked one batch for our Holiday cookie gifts and are planning on... MORE

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Nutritional Information
Four Spice Crackles

Servings Per Recipe: 24

Amount Per Serving

Calories: 189

  • Total Fat: 8.5g
  • Cholesterol: 19mg
  • Sodium: 79mg
  • Total Carbs: 27.1g
  •     Dietary Fiber: 0.5g
  • Protein: 1.7g

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