Cheery ginger crackles



15 min


48 cookies

* PLUS Baking Time: 15 minutes


  • 1/2 cup shortening , or unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup fancy molasses
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp ground cloves , optional
  • coating granulated sugar
  • glacé cherries , optional


  • Preheat oven to 325F (160C). Lightly grease baking sheets. Place shortening and sugar in a mixing bowl. Beat until creamy. Beat in egg and molasses. In another bowl, use a fork to stir flour with baking soda, salt and spices. Gradually stir into shortening mixture just until smooth. Do not overmix.
  • Form tablespoonfuls of dough into 1-inch (2.5-cm) balls. Roll in sugar and place 2 inches (5 cm) apart on greased baking sheets. Do not press down. (For glacé cherry centres, see below.) Bake in centre of preheated oven until lightly browned and tops are cracked, from 15 to 18 minutes. Cool on a rack. Store in an airtight container in a cool dry place for up to 2 weeks or freeze for longer storage.

Nutrition (per serving)

  • Calories
  • 56,
  • Protein
  • 0.7 g,
  • Carbohydrates
  • 8.4 g,
  • Fat
  • 2.2 g,

These easy but delicious cookies are a Christmas must-bake from Lynda Bond of Etobicoke, Ont.

Glacé cherry centres

After balls of dough have been placed on cookie sheets, make an impression in centre of each. Slice glacé cherries in half and place cut-side down in indented areas. Bake as above.