Crackly-Top Spice Cookies
Updated: Dec 31
These are Camille Glenn's cookies. She is the Queen of heirloom recipes. The patron saint of Southern cooking. (I switch out regular flour to Cup 4 Cup)
I love these little gems. They're addicting and they
NOTE: I also created a cakey-er version of this with added candied ginger. They're divine and I hope you try these both ways.
3/4 c Butter, cut into pieces 1 c light brown sugar, not packed 1 extra large egg 1/4 c molasses 2 1/4 c Cup 4 Cup flour 1/2 tsp salt 1 1/2 tsp ground ginger 2 tbsp cinnamon 1/4 tsp cloves 1/4 tsp baking soda 1 1/2 tsp baking powder 1/2 c granulated sugar
RECIPE: Cream the butter and brown sugar until fluffy Add the egg and molasses and mix again. In a separate bowl mix the dry: flour, salt, ginger, cloves, cinnamon, baking powder, baking soda. Add dry ingredients to the butter mixture. Don't overbeat. Wrap the dough in plastic or wax paper until firm enough to handle easily. About 1 hour. Preheat oven to 375 To make this easy, separate the dough into halves. Each half should make 30 balls. Roll each ball in granulated sugar, place on lightly buttered baking sheet or silpat and flatten a bit. Sprinkle a few drops of water in the center of each cookie. Bake 10-12 minutes until "deliciously browned".
Cool on racks. Enjoy.