Absolute Perfection Ginger Spice Cookies

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)

• Ready In: 42 mins
• Yields: 28 Cookies

Ingredients

• 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)

Directions

1. Combine first 6 ingredients in medium bowl; whisk to blend.
2. Mix in crystallized ginger.
3. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
4. Add egg and molasses and beat until blended.
5. Add flour mixture and mix just until blended.
6. Cover and refrigerate 1 hour.
7. Preheat oven to 350°F
8. Lightly butter 2 baking sheets.
9. Using wet hands, form dough into 1 1/4-inch balls.
10. (At this point you may roll the dough balls in the turbinado sugar, if desired).
11. Place balls on prepared sheets, spacing 2 inches apart.
12. Chill cookies (on the sheets) in refrigerator for 10 minutes.
13. Remove cookies on sheets from the refrigerator and place in oven.
14. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Do not overbake.
15. Cool on sheets 1 minute.
16. Carefully transfer to racks and cool.
17. Can be made 5 days ahead. Store airtight at room temperature.
18. These freeze well for up to 2 months, stored airtight.