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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gingerbread Crackles

Not a complicated recipe, not even a cookie that has flair, but it is delicious, warm, inviting and above all, simple. Have these on hand for that afternoon snack for the kids after school or simply to sit and munch on during the cold winter months ahead. 


For 1 Batch(es)


  • 2 2/3 cups flour
  • 1 1/2 cups powdered sugar, divided
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup applesauce
  • 1/2 cup molasses
  • 1/4 cup butter or margarine, melted
  • 2 eggs, beaten

Gingerbread Crackles Directions

    Preheat oven to 350-degrees F. Cover 2 large baking sheets with parchment paper; set aside. Place flour, 1 cup powdered sugar, baking powder, baking soda, cinnamon and ginger in a bowl, mixing well. Add applesauce, molasses and melted butter. Beat with an electric mixer on low speed until it becomes very thick. It will be so thick that it forms a ball and you may need to use a sturdy wooden spoon to continue combining dough.
    Pinch off a, roughly, 3 tablespoon measure of dough and roll it between your palms to form a ball. If it is thick enough, the dough will not stick to your hands. Roll dough ball in remainder of powdered sugar and place on prepared baking sheet. Continue with remaining dough, leaving 2-inches between each dough ball. Bake 10-12 minutes, or until they have cracked on top and just starting to feel firm in the center. Remove from oven to cool slightly before transferring to a rack to completely cool.
    Makes about 20 Crackles