Maria's Ginger Crackle Cookies

Maria's Ginger Crackle Cookies - the best

Here's a fabulous recipe for an old fashioned ginger crackle, or gingersnap cookie.
It's adapted from a recipe in The Weekend Baker, by Abigail Johnson Dodge.

2 1/2 C. flour
1 C. sugar - for the dough
2/3 C. sugar for rolling the balls of cookie dough in
1 1/2 t. ground ginger
1 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
8 T. softened butter
1/4 C. shortening
1 egg
1/4 - 1/3 C. light molasses

C. = cup, T. = tablespoon, t. = teaspoon

Heat the oven to 350 degrees F.
Line cookie sheets with parchment paper, if you have it.

In a large bowl, combine dry ingredients, except for the sugar, and mix with a wire whisk.

In another large bowl, combine the butter, shortening, and ONE cup of sugar. Add the egg and molasses. Beat until blended.
Gradually pour in the dry ingredients. Mix until well blended.

Shape the dough into one inch balls.
Roll each ball in the remaining 2/3 C. sugar.
Place 2 inches apart on the cookie sheet.

Bake at 350 degrees F. for about 13 minutes until they're puffed up and lightly brown on the edges. Let cool for a few minutes on the cookie sheet before removing them.