Four Spice Crackles

Four Spice Crackles

N. Johnston 0

"A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious."

Ingredients {{adjustedServings}} servings 190 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
  3. Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
  4. Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.
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Reviews 87

  1. 109 Ratings


Delicious! I used margarine instead of butter and regular sugar instead of coarse sugar because I had to, and they were still wonderful. Having read the reviews, I cut back slightly on the molasses and ginger; I baked mine for 11 minutes until they were still slightly soft, and this produced a moist and chewy cookie. I will make them again, and will try to get the coarse sugar to roll them in this time... I'm sure this will make them absolutely perfect!


Very good cookie. Very spicy and they stayed chewy and nice. I couldn't find coarse sugar, but then I decided to roll them in Christmas green and red sugar since it is coarse. They were very festive-looking and the coarse sugar adds a little crunchiness that regular sugar doesn't. Everyone in the family loved them, including my 2 1/2-year-old grandson. A new Christmas cookie addition to my recipe box.


Theese cookies are the best spice cookies I have ever tasted! I ommited the molasses & used butter for shortening & I didn't refrigerate them.They still tasted as awsome as you described them to be.Thanks for sharing this great recipe!