Chewy Ginger Cookies
Deliciously chewy cookies packed with three forms of ginger - ground, fresh, and crystallized - plus warm spices like cinnamon and nutmeg. These cookies feature a crackly sugar coating and rich molasses flavor.
Ingredients
- •2¼ cups all-purpose flour
- •2½ teaspoons ground ginger
- •1½ teaspoons baking soda
- •½ teaspoon ground cinnamon
- •½ teaspoon freshly ground nutmeg
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¾ cup dark brown sugar
- •½ cup vegetable shortening
- •½ cup unsalted butter
- •1 whole egg
- •½ cup blackstrap molasses
- •2 teaspoons fresh ginger
- •1 teaspoon vanilla extract
- •½ cup crystallized ginger
- •1 cup raw sugar
Cooking Instructions
- 1.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
10 min
- 2.
Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
15 min
- 3.
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10-12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
12 min
