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Four Spice Crackles

"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."
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servings 190 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 90
  1. 112 Ratings

Most helpful positive review

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 mol...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 mol...

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 ...

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...

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!

These cookies were very easy to make and delicious! I read some of the other reviews that said they were too spicy but I found they were perfect. They were a hit with my family and were soft a...

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 ...

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....

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 outsi...

Yummy, but not quite what I was looking for.