This recipe comes from A Baker's Field Guide to Christmas Cookies, probably one of my favorite specialty cookbooks I have. I had to modify it slightly because, when reading thru the recipe I missed the part about chilling the dough in the fridge for 2 hours or overnight.
Ginger Crackle Cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 cup sugar
about 3/4 cup molasses
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 large egg
Whisk together flour, baking soda and salt in a small bowl
In a large mixer, beat butter on medium-high speed until creamy. Add granulated sugar gradually, beating until light and fluffy. Beat in molasses and spices. Add egg and beat until well combined.
Reduce speed to low and gradually add in flour mixture, beating well after each addition, until just combined. Dough may be loose. Cover with plastic wrap and freeze for 20-30 minutes or until dough is firm enough to work.
Preheat oven to 350ºF. Line a cookie sheet with parchment paper or lightly spray with oil.
Divide dough into 4 pieces, rolling each into a rope about 12-15" long and 1" thick. Sprinkle the top with coarse sugar. Transfer to cookie sheet, spacing widely apart.
Bake until puffed and dry to the touch, about 18 minutes. Slide parchment onto cooling racks or let cookies cool on the tray (they will be too soft to transfer) and allow to cool completely. Cut each log crosswise into 1 1/4" thick cookies.