Ginger Crack Cookies

My friend Meesh introduced me to these yummy little gems. I will even give her credit for renaming these from Ginger Crackle Cookies. They are super addictive. And, after being out quite a bit on vacation this month, I decided to whip up a batch to bring into the office upon my return.

If you like spicy, molasses-y cookies, these puppies are for you. 

This recipe makes a few dozen (3-4 I think), but you can freeze the dough. Get to the point where you've rolled them into balls. Place the rolled balls on a cookie sheet and slip it into the freezer. Once they are frozen, you can put them into a freezer bag and back into the freezer. Then just pluck them out and bake at your whim.

Ingredients

3 3/4 cups sifted flour (can use wheat flour too)

3 tsp ground ginger

1 1/2 tsp baking soda (if you use baking powder, like I did by mistake once, it comes out less crackled and poofier)

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

3/4 cups butter

2 cups sugar

2 eggs, beaten

1/2 cup molasses

1 TBSP cider vinegar

Directions

Preheat oven to 325F.

Sift together flour, ground ginger, baking soda, cinnamon, salt and ground cloves.

Cream together butter and sugar. Add eggs, one at a time and beating well. Add molasses and cider vinegar. Blend well.

Add the flour mixture into the wet ingredients. Form into 3/4 to 1 inch balls and roll in granulated sugar. 

Bake at 325F for 10-12 minutes or until the tops just start to crack. 

NOTE: DO NOT OVERCOOK, THE COOKIES WILL BE ROCK HARD IF YOU DO.