Four Spice Crackles Recipe

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Most Helpful Positive Review

Feb 10, 2003

Delicious! I used margarine instead of butter and regular sugar instead of coarse sugar because I had to, and they were still wonderful. Having read the reviews, I cut back slightly on the molasses and ginger; I baked mine for 11 minutes until they were still slightly soft, and this produced a moist and chewy cookie. I will make them again, and will try to get the coarse sugar to roll them in this time... I'm sure this will make them absolutely perfect!

—Karen_M

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Most Helpful Critical Review

Jan 03, 2011

These are decent, but not my favorite spice cookie. There's just a little something lacking, despite the large amount of spices used...I suspect that the shortening taste is the problem. Next time I'll try using butter-flavored shortening, if I make them again. The cookies do hold their shape nicely and the dough is easy to work with. I recommend only using the coarse sugar (I used Sugar in the Raw) to roll the cookies for that perfect finishing crunch.

—dmlichnerowicz

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108 Ratings

Dec 20, 2002

Very good cookie. Very spicy and they stayed chewy and nice. I couldn't find coarse sugar, but then I decided to roll them in Christmas green and red sugar since it is coarse. They were very festive-looking and the coarse sugar adds a little crunchiness that regular sugar doesn't. Everyone in the family loved them, including my 2 1/2-year-old grandson. A new Christmas cookie addition to my recipe box.

—BEV

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May 23, 2005

Theese cookies are the best spice cookies I have ever tasted! I ommited the molasses & used butter for shortening & I didn't refrigerate them.They still tasted as awsome as you described them to be.Thanks for sharing this great recipe!

—Cookielover

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May 21, 2006

I have made these again and again- the dough lasts in the freezer really well (I just slice off a few cookies as I want them to bake). Really good!

—LIVEEVILLISA

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Dec 20, 2002

Cookies are wonderful. They are flat, and sweet! I didn't use that 1/2 cup of flour, but I should at least have used 1/4 of it. If you only have salted butter, cut back on the 1/2 tsp of salt. The cookie is very rich and spicy! My fiance is addicted already! And yes, my house smelled like the holidays! I will be making these again.

—CELESTIALKISSES

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Apr 01, 2006

wonderful!! I made a few small changes in the recipe. I used 1 tsp. ginger, and more cinnamon and cloves, and NO nutmeg. I also cut the flour to 2 1/4 cups. these cookies are crispy on the outside and soft and chewy inside. you don't want to stop eating these!! next time I will try more ginger, think it would be just as yummy.

—lilypads

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Dec 12, 2004

These are great cookies! We baked one batch for our Holiday cookie gifts and are planning on doing a second batch because they are so tasty. We added 1/4 cup crystallized ginger to give them an added kick.

—JEFF L.

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Nutrition

Calories
190 kcal
9%

Carbohydrates
27.4 g
9%

Cholesterol
19 mg
6%

Fat
8.5 g
13%

Fiber
0.5 g
2%

Protein
1.7 g
3%

Sodium
79 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Four Spice Crackles

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 190
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 3.6g 18 %
Cholesterol 19mg 6 %
Sodium 79mg 3 %
Potassium 83mg 2 %
Total Carbohydrates 27.4g 9 %
Dietary Fiber 0.5g 2 %
Protein 1.7g 3 %
Sugars 16.4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 4 %
Iron 9 %
** Thiamin 11 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.