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Crinkly Crackly Toasted Pecan Ginger Cookies

Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert/Cookies
Cuisine: American
Keyword: Toasted Pecan Ginger Cookies
Servings: 24
Calories: 191kcal
Author: Chris Scheuer

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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

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.

Nutrition

Calories: 191kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 203mg | Potassium: 83mg | Fiber: 0g | Sugar: 16g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.8mg