Crackle Top Dough Best Recipes

CHOCOLATE CRACKLE-TOPS

Ingredients:

• 7 ounces semisweet chocolate, chopped
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup sugar
• 3 medium eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 1/2 cups powdered sugar (approx)

Steps:

• In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
• In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
• Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 ½ in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 ½ in apart.
• Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.

YUMMY MOLASSES CRACKLES

Ingredients:

• 1/4 cup unsalted butter, softened
• 1 cup plus 1/3 cup sugar, divided
• 1 large egg, beaten
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/3 cup crystallized ginger, finely chopped

Steps:

• To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
• Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover-reducing the butter and adding crystallized ginger for a spicy jolt.
• Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
• Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
• Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
• Preheat oven to 375degreesF. Lightly coat 2 baking sheets with cooking spray.
• Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
• Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
• Per cookie: 79 calories; 1 g fat (1 g saturated fat, 0 g mono unsaturated fat); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 carbohydrate (other)