Four Spice Crackles Recipe - Allrecipes.com
Four Spice Crackles Recipe

Four Spice Crackles

Recipe by  

"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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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 More Reviews

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!

 
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.

 

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.

 
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!

 
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!

 
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.

 
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.

 
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.

 

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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.

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