Prep 30 mins
Cook 12 mins
These are all that a ginger cookie should be - soft, chewy, crisp, and wonderfully spicy. The crystallized ginger adds depth and complexity -- don't leave it out! Serve these with hot cider on a crisp fall day; with a scoop of lemon ice cream; dunked in cold milk; or alongside sliced apples and cheddar cheese. These are wonderful to include in Christmas packages because they ship very well. Crystallized ginger can usually be found in the bulk food section of natural food stores, or in the jarred spice section of regular grocery stores. I have also seen "baking cut" ginger at Trader Joe's and in the King Arthur Flour catalog, which eliminates the need for chopping. If you get the crystallized ginger in bulk, scoop some extra ginger "crumbs" from the bottom of the bin, and roll the balls of dough in this (instead of the turbinado sugar) before baking. Tips for chopping the (very sticky) ginger: use scissors, or pulse in a food processor for 20 seconds. Be advised that the dough must chill for an hour before shaping into balls, and again for 10 minutes before baking, so give yourself enough time. This recipe is easily doubled (and after you taste them, you'll wish you had). (adapted from Bon Appetit)
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3⁄4 teaspoon salt
- 3⁄4 cup chopped crystallized ginger
- 1 cup packed dark brown sugar
- 1⁄2 cup vegetable shortening, room temperature
- 1⁄2 cup unsalted butter, room temperature
- 1 large egg
- 1⁄4 cup mild-flavored light molasses
- 3⁄4 cup turbinado sugar (a.k.a. Sugar in the Raw) (optional)
- Combine first 6 ingredients in medium bowl; whisk to blend.
- Mix in crystallized ginger.
- Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
- Add egg and molasses and beat until blended.
- Add flour mixture and mix just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350°F
- Lightly butter 2 baking sheets.
- Using wet hands, form dough into 1 1/4-inch balls.
- (At this point you may roll the dough balls in the turbinado sugar, if desired).
- Place balls on prepared sheets, spacing 2 inches apart.
- Chill cookies (on the sheets) in refrigerator for 10 minutes.
- Remove cookies on sheets from the refrigerator and place in oven.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes. Do not overbake.
- Cool on sheets 1 minute.
- Carefully transfer to racks and cool.
- Can be made 5 days ahead. Store airtight at room temperature.
- These freeze well for up to 2 months, stored airtight.
i have been making these for years, recipe from 2003. these are great cookies, try them
The cookies are delicious. Spicy and tangy. I have never cooked with crystallized ginger before. Wow, the flavor really explodes in your mouth!! The directions need to be changed, however. You mention in the directions to beat the brown sugar , shortening and butter. There is no shortening in your list of ingredients. I was VERY GLAD you cited the source of these cookies, I was able to go to their website and get the correct ingredients/directions. Great cookie.Thanks for posting~