Crackly Topped Spice Cookies

Have you ever heard of Anna's blog, "Cookie Madness"? It is full of treats of all kinds - cakes, pies, and of course, cookies. I've been reading her blog for some time now. In fact, one of the recipes on her site, for the Ultimate Stand Mixer Chocolate Chip Cookies, made my fave list when I went on a search for the best CCC of them all. So, I figured that it was very likely that I might find THE ginger cookie recipe on her site.

After perusing through a bunch of recipes, I settled on the Crackly Top Spice Cookies. Judging from the recipe, these cookies would be anything but mild. They have a whole tablespoonful of ginger powder AND cinnamon in them plus cloves, nutmeg, and cayenne pepper to bring the heat. Sounds like my kind of cookie.


Mine didn't come out with the crackly tops, but appearance is not the most important thing. They were super chewy which is just how I like them. Then, as to their taste. With the first bite straight from the oven, I was speechless. It's like I could taste all the different spices individually as well as blended together into one lovely harmony. Then, there was just the tiniest bit of heat at the back of my throat from the cayenne pepper. It was surreal. I have no doubt that these would be absolutely sensational drizzled with a little melted white chocolate.

Looks like this is the frontrunner for now.

Crackly Top Spice Cookies (from Cookie Madness)

2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. ginger powder
1 Tbsp. cinnamon
1 1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1/2 c. + 2 Tbsp. shortening (I used margarine)
1 c. sugar
1 large egg
1/4 c. mild molasses (Grandma's)

First, mix together all the dry ingredients - flour through nutmeg. Set aside.

Beat together the shortening and sugar until light and fluffy. Add the egg and molasses and mix well.

Stir the flour mixture into the sugar mixture. Cover the dough and chill for an hour or overnight.

Preheat the oven to 375F. Shape dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10-12 min. or until the cookies are crackly looking and crispy around the edges.

Makes 2 1/2 dozen cookies