YUMMY MOLASSES CRACKLES

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)