Chewy Ginger Cookies
Recipe: #11439
December 09, 2013
"Triple ginger—fresh, ground, and crystallized. I buy crystallized ginger bits, so no chopping needed. The dough is rolled in raw sugar for a sparkly effect."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (27.6 g)
- Calories 82.3
- Total Fat - 2.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 5.5 mg
- Sodium - 2424.7 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 0.2 g
- Sugars - 10 g
- Protein - 0.8 g
- Calcium - 10.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Step 2
Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl.
Step 3
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.
Step 4
Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
Step 5
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.
Step 6
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes.
Step 7
Transfer cookies to wire racks and let cool.
Step 8
Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.
Step 9
Store airtight at room temperature between sheets of parchment or waxed paper.
Tips
No special items needed.
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