Recipe by Kittencal@recipezazz
These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as Safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good!
Top Review by kittycatmom
Loved these cookies! My DM's favorite kind of cookie, so of course I had to make them for her! What a wonderful cookie to add to the Christmas Basket I gave her! She was thrilled! Thank you Kitt! Made for KK's Cookie of the Day Event
- 2 cups flour
- 3 teaspoons ginger powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup crystallized ginger, chopped finely
- 1 cup dark brown sugar, well packed
- 1⁄2 cup Crisco shortening, room temperature
- 1⁄4 cup butter, room temperature
- 1 large egg
- 1⁄4 cup light molasses
- sugar, for coating
Directions See How It's Made
- Lightly butter one or two baking sheets.
- In a medium bowl, combine the first 7 dry ingredients.
- Mix in the crystallized ginger.
- With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
- Add in egg and molasses; beat until blended.
- Add in flour mixture and mix until just blended.
- Cover and refrigerate at least 1 hour.
- Set oven to 350 degrees.
- Place about 1/2 cup or more sugar into a bowl.
- Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
- Place the balls onto prepared sheet/s, spacing about 2-inches apart.
- Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
- Cool on sheets about 1 minute.
- Carefully transfer to racks to cool.