Description
This recipe creates Molasses Crackle Stars, a type of gingerbread cookie with signature crackled tops and perfectly chewy centers. It is a family-friendly treat guaranteed to produce chewy-crisp edges perfect for cozy snacks.
Ingredients
- 2.5 cups all-purpose flour (or a 1:1 gluten-free baking blend)
- 0.75 cup unsalted butter, softened (or dairy-free stick butter alternative)
- 0.5 cup light brown sugar, packed
- 0.5 cup unsulphured molasses
- 1 large egg
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp baking soda
- 0.25 tsp salt
- 1 tsp orange zest
- 0.125 tsp black pepper
- 0.25 tsp freshly grated nutmeg
Instructions
- Prep: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer for about 5 minutes until the mixture is visibly light and fluffy.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- Combine Wet: Gradually beat the molasses and egg into the creamed butter mixture, mixing for about 3 minutes until fully incorporated.
- Chill Dough: Add the dry ingredients to the wet in two batches, mixing on low speed until just combined. Form the dough into a disk, wrap tightly in plastic wrap, and chill for at least 30-60 minutes in the refrigerator.
- Roll & Cut: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 0.25 inch thick. Use star cookie cutters to cut out shapes, re-rolling scraps as needed (this usually takes about 10 minutes). For extra sparkle and a classic look, roll each dough ball in granulated sugar before flattening or cutting.
- Bake: Place the cut-out cookies onto a parchment-lined large baking sheet, leaving an inch between them. Bake for 8-10 minutes until the edges are just set and the centers still look soft, showing those characteristic crackles.
- Cool: Let the baked cookies cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use a dairy-free stick butter alternative. Use high-quality, unsulphured molasses for the best flavor. Chilling the dough for at least 30 minutes (or overnight for deeper flavor) is crucial for easy handling and to prevent spreading. Do not overmix the dough or overbake the cookies, as this can lead to hard cookies.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40 g)
- Calories: 85 calories
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg