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Cracked Top Ginger Cookies {VIDEO!}

These easy cracked top ginger cookies are chewy in the middle, crispy on the edges, and full of molasses, ginger, cinnamon, and cloves! A perfect holiday cookie!

*updated (again) 11/15/16!*

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If I had to pick just one recipe to represent my family, I’d pick our Cracked Top Ginger Cookies. I’m not even sure precisely who or where this recipe came from, but it’s been with us for decades now.

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I posted this recipe a few years ago, but it was during my ‘red-shirt’ year of blogging, where I was rambling pretty aimlessly and was clueless about taking food photos (some things don’t change), so the pictures are totally humiliating and awful. Please don’t look. Okay, go ahead! I know you will! 🙂 I feel that a cookie so delicious warrants a ‘re-do’. The old photos don’t do justice to these delightful cookies. Not sure the new photos do either, but I tried. And now, you also have a VIDEO!

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These Cracked Top Ginger Cookies are adored by all. They’re eveeeerybody’s favorite. I *love* them, to be sure, but I’m careful about throwing around the word ‘favorite.’ Wait, I call everything my favorite. Anyway, my mom, brother, Gma, etc, would all deem these their favorite cookie of all time, and my in-laws devoured them last year at Thanksgiving, calling them ‘addictive.’

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But I think my Grandpa truly loved Cracked Top Ginger Cookies more than anyone. I will always think of him when I make these. As I recounted in the original post, as soon as a pan came out of the oven, he would trudge into the kitchen from his man-cave den, fill a little plate with several cookies, and be back 10 minutes later to fill up again. Repeat cycle 3-4x. He couldn’t stop.

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They are amazing cookies. They’re always raved about. They’re like gingersnaps, but chewier. They are the perfect amount of spice, and the perfect amount of sugar. They stay deliciously soft and chewy in the middle, thanks to molasses, but still crispy at the edges. Dunked in a glass of milk, they’re perfection.

They are a perfect holiday cookie (though we eat them year-round). Take these to a party, they will disappear, and everyone will be telling you how amazing and addictive they are. They’re a crowd-pleaser. You’ll be super popular. And let’s face it, ultimately, it’s nice to be liked.

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4.67 from 3 votes
Print

Cracked Top Ginger Cookies

Soft and chewy molasses cookies with ginger, cinnamon, cloves spices!
Course Dessert - cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 c. sugar
  • 3/4 c. shortening Crisco
  • 1 egg
  • 1/4 c. molasses
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/3 c. sugar for rolling

Instructions

  1. In a large mixing bowl, cream together sugar and shortening.
  2. Add in egg and molasses. Mix until well-combined.
  3. In a medium bowl, combine flour, baking soda, and spices until well-blended.
  4. Add flour mixture to mixing bowl, beating until well-combined.
  5. Refrigerate dough for at least 1 hour.
  6. Roll dough into 1-inch balls and roll the balls in granulated sugar.
  7. Place them 2 inches apart on ungreased baking sheets.
  8. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
  9. Enjoy!

 

You have my written guarantee that these cookies will be adored by all.
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cracked top ginger cookies pin

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Lovely comments

  1. Recipes that have been in the family for years are some of the best! I love cooking some of my Grandma’s tried and true favorites, as she was the best cook! I love these cracked top cookies, Sarah! They look gorgeous, not to mention delicious. So perfect for the holidays, or anytime!

    Reply

    • Thanks so much! Family recipes are the best, right? My Gma is a great baker, so we’ve got LOTS more to cover still here. Haha! Your pepperoni rolls today.. DYING. Need those at my house tomorrow for watching the Bills game on TNF! They’re killer!

      Reply

  2. Those look awesome, Sarah (and the pics do too!). They actually look really similar to the ginger cookies that my mother-in-law makes every year at Christmas. I’m going to have to compare the recipes and see how close they are!

    Reply

  3. haha yes I went and looked at the old pictures anyway 😛 Sarah you have done a great job and you have come a long way. The pictures are beautiful, well done! The cookies look incredible, I can’t wait to try them! Pinned.

    PS: Why wouldn’t you tell your mom about your blog, just curious 😛

    Reply

    • I actually haven’t really told anyone about the blog! I’m just funny about people reading my writing. Strangers are okay, but people I know? Now that’s scary! Weird, I know! 🙂

      Reply


  4. I love ginger and in cookies, it really shines! Thank you for sharing a recipe that’s loved so much by your family:) Recipes passed through the generations are most precious because of the memories associated with them. Your cookies are so perfectly round and the new pictures are great! And I may have peeked at your older pictures…

    Reply

    • Hahaha! I figured people would look at the old pics! Too tempting. I know that I wouldn’t be able to help myself. You partly inspired me to get to work on this ‘redo’, Heather! I’d wanted to do an update, but you got the fire going for me when you redid the Buckeye Ice Cream! 🙂 Yes, family recipes are the BEST. The memories and nostalgia… wonderful. Hope you’re having a great week!

      Reply

  8. Molasses cookies are my all time favorite, so I’m excited that I came across this recipe! Since I’m not making a turkey or hosting this Tgiving, the least I can do I bring something delicious… And after reading your post, I’m going to bring these cookies!

    Reply

    • Nope, you sure can’t show up to Thanksgiving empty-handed! Bring these cookies and everyone will love you the most. 🙂 My family is super addicted to them! Are molasses cookies your fave?? I did not know that. Thanks, Les!

      Reply

  14. I made these for a cookie exchange this weekend, and they came out exactly as you said they would! Soft in the middle, crunchy on the edges . . . They were a hit! Thanks so much for the easy-to-follow directions!

    Reply

    • YAY! So glad you liked them! They’re a family favorite. 😉 I love to hear from people who’ve tried a recipe – thank you for the feedback! Hope you had a wonderful weekend!

      Reply

  15. This is the EXACT same recipe that I have been making for 40 years! Passed on to me by my grandma (handwritten on a piece of notepaper). They are my FAVORITE cookie!! They are addictive — you can’t eat just one!

    Reply

    • No way! That’s so funny! I wonder where this originated from. It’s been in my family so long, nobody has any idea. We have it in a few places, including some very ancient recipe cards! Lol. We love them too. 🙂

      Reply

  16. These look delicious! just wanted to check first before I make these – is the sugar (1st ingredient listed) white granulated sugar or brown sugar? Thanks!

    Reply

    • Hi Janet! It’s white sugar! 🙂 I hope you like them! Make sure to measure the molasses quite accurately, that’d be my only tip, otherwise they are very easy to make. Enjoy!

      Reply

    • I’m so glad you like them! They are a family favorite, and we’ve been making them FOREVER! My mother doubles this recipe all the time, and I’m pretty sure she does everything exactly double, so I would say that 4 tsp. would be right. Seems like a lot, but a double-batch does makes a ton of dough. Just make sure to measure the molasses carefully – too much molasses turns out goopy cookies, so it’s the molasses measurement that is mostly key! Let me know how it goes!

      Reply

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The Gold Lining Girl
but first, dessert!