0 from 0 votes
Crinkly Crackly Toasted Pecan Ginger Cookies
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 24
Calories: 191 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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 Information
Calories
191kcal
(10%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Sodium
203mg
(8%)
Potassium
83mg
(2%)
Fiber
0g
(0%)
Sugar
16g
(32%)
Vitamin A
140IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
15mg
(2%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 203mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.