Recipe by N. Johnston
"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."
Watch video tips and tricks
2 1/2 cups
1 1/2 teaspoons
packed brown sugar
unsalted butter, softened
coarse granulated sugar
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!
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.
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.
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!
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).
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Four Spice Crackles
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Delight your taste buds with the surprising bursts of cinnamon in these cookies.
See how to make chewy, spicy, crackle-top molasses cookies.
These delicious cupcakes make any fall occasion special.