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These crinkly, crackly cookies are made with molasses, ground ginger, warm autumn spices and crystallized, candied ginger.
If you're looking for a fancy-dancy, decorated holiday cookie recipe and/or technique, you may just want to keep clicking your little mouse right on to another site. But if you love good old-fashioned cookies with a delicious gourmet twist or if it's cookies that come together quickly without much fuss you're after or perhaps you're just a bit smitten, like I am, for cookies with deep crinkly cracks that are crisp on the outside while remaining chewy on the inside. If any of these are true, then you've definitely come to the right place!
I've been working on these ginger cookies for a few weeks. My co-workers have been my guinea pigs and taste testers and I think we've come up with a winner. The cookies include molasses, ground ginger along with other warm autumn spices and crystallized, candied ginger which is available at many larger markets and specialty stores like Trader Jo's, Fresh Market and Whole Foods. Pecans chopped fine and toasted in a bit of butter add another layer of delicious flavor and a bit of crunch as does the demera sugar that the cookies are rolled in before baking.
Do you have a holiday cookie exchange coming up? Did you promise treats for a work or school event? Maybe you just want your home to smell heavenly and homey when your kids walk in the door after a hard day at school or when a friend stops by for coffee. Whip up a batch of Crinkly Crackly Toasted Pecan Ginger Cookies. I have a feeling you just might become someone's hero!
- Ingredients:
- 1 cup pecan halves finely chopped (I just pulse them a few times in my food processor, chop them fairly fine, but don't turn them into pecan dust.)
- 2 teaspoons butter melted
- ½ cup butter softened
- ¼ cup vegetable shortening at room temperature
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons finely chopped crystalized ginger
- ½ cup demera sugar for rolling
-
Instructions:
-
Preheat oven to 350˚F. Line two cookie sheets with parchment paper. Add the ½ cup demera sugar to a wide, shallow bowl.
-
Place chopped pecans in a medium size bowl. Drizzle with the 2 teaspoons melted butter. Turn out onto one of the sheet pans and bake for 8-10 minutes, stirring several times, until golden brown. Set aside to cool.
-
In the bowl of an electric mixer, cream the butter, shortening and sugar till creamy and fluffy.
-
Add the egg and molasses and mix well.
-
Combine dry ingredients and add to sugar/butter mixture. Mix until all flour is incorporated.
-
Add chopped ginger and toasted pecans. Mix to combine.
-
Scoop up dough into 1-inch balls (I use a medium size ice cream scoop) and roll in the prepared bowl of Demera sugar to coat well.
-
Place cookies on prepared cookie sheet. Bake at 350˚F. for 10-12 minutes. Allow to cool for several minutes on cookie sheet then transfer to cooling rack.
Notes: Make sure pans are cool before adding balls of dough. If the dough is added to warm pans it will soften before it gets to the oven and the finished cookies will be flatter, with less of the fun crackles. When baking cookies, I use 3-4 pans and just transfer the parchment paper to a cool pan. None of the pans get dirty due to the parchment paper, but I'm never waiting for pans to cool.
Lora CakeDuchess says
I don't have a cookie exchange coming up but I do need to try your recipe. I love gingerbread cookies and yours look lovely:)
Carol @ Always Thyme to Cook says
They look amazing. And wrapped up so pretty!
Pam says
They look and sound AMAZING!
Claire @ Claire K Creations says
Ooh yum Chris! Whenever I see a crinkly cookie now I always think of you.
The Café Sucré Farine says
Thanks to all for all your kind comments. Just to answer a few questions ~
Thanks Lora, once I'm finished with a recipe, I try to put the ingredients in the order of use. You are right, I did have the pecans listed twice but it's fixed now and yes there should be only 1 cup of pecans.
Jennifer, you could use all butter but you may not have the same crinkly, crackly results, I used mostly butter for flavor but there's something about the shortening that gives moisture and texture. I usually just buy the Crisco sticks, which are remeasured and they last just about forever (as I don't use shortening much at all).
Cathy says
Will try these without the pecans...some with nut allergies in the family.
Dining Alone says
I don't think I would be willing to spare any of these!! They look delicious and the box is so cute.
Angie's Recipes says
I love your packaging too. These cookies are definitely a perfect holiday gift.
The Mom Chef says
I actually do have a cookie swap coming up this weekend and these may just be my contribution. Though I can already tell I'll need to make a dozen or two extra for myself. I love ginger cookies with my coffee.
twodogsinthekitchen says
These sound amazing! Cookies are certainly in the blog world today! You can tell it's December 🙂 I love your pretty packaging too.
lena says
spices and ginger, they make perfect holiday cookies! love your cute little boxes!
Tricia @ saving room for dessert says
I think you're going to have to make your own 🙂 And I know I'm in the right place - these look and sound amazing. After all that effort I'm sure they are and the packaging is beautiful. Do you need my address now?
Sandra Lee says
If Frances is willing to share sign me up please! Your packaging is so pretty.
Laura (Tutti Dolci) says
I love crackle cookies and the pecans are perfection here! 🙂
Jennifer @ Peanut Butter and Peppers says
I have been searching high and low for a ginger/milasses cookie all weekend and then today you posted this baby!! I have to make these this week! Do you think butter will work ok in place of shortening? That is the only ingredient I don't have.
Foodycat says
They sound like the perfect cookies, to me!
Happier Than a Pig in Mud says
Sounds like a great cookie! I love the addition of pecans:@)
Lora says
Beutiful as usual. Since coming home from the CIA you seem to have more confidence in your ability to do your own thing. Brilliant recipes! Just a quick question about this one. I noticed in the ingrediemt list you included the pecans a second time. Is that just a typo, or are we supposed to use 2 cups of the chopped pecans?
Karen (Back Road Journal) says
Ginger cookies with pecans sound great. A simple cookie is perfect for shipping to friends as well.
Stephanie - The Dessert Spoon says
I love ginger and spice cookies. The crystalised ginger and pecans are just perfect with these flavours!
scrambledhenfruit says
I love ginger cookies, and these sound wonderful. I also love your little cookie boxes! 🙂
Martha says
Cute little box for some delicious little cookies! Love it!
Kim Garceau says
The cookies looks really awesome. Love pecans, a lot!!!!
Hovkonditorn says
These look amazingly good! I like the spices in these cookies!
GLENDA CHILDERS says
These look great and with the addition of the ginger and pecans ... yum.
Your blog is looking super ... did you have a little makeover?
Fondly,
Glenda